Prep the veggies. Put a large saucepan of water on to boil. Chop the potato into 2cm chunks (no need to peel). Trim the root and the dark green leafy part from the leek. Halve lengthwise then thinly slice width-ways. Add the potato to the pan of boiling water and simmer until cooked, 15-20 mins. Once cooked, drain in a colander and keep to one side.

Cook the leek. Heat a splash of oil in a wide bottomed saucepan on medium heat. Add the leek and cook, stirring frequently, 5 mins. Meanwhile, roughly chop the flat leaf parsley (stalks and all).

Simmer the leek. Add the stock powder to the leek along with the water. Stir to dissolve the stock powder, then reduce the heat to low and leave to simmer until the stock has reduced by half, 5-7 mins.

Make the crust. Meanwhile, cut each goat's cheese log into four slices per person. Keep to one side. Combine the Italian style hard cheese with the panko breadcrumbs in a small bowl. Season with a pinch of salt and pepper then mix in the olive oil. Keep to one side. Preheat your grill to its highest setting.

Finish the gratin. Add the baby spinach to your leek mixture, stir and cook for a further 2 mins to make sure it wilts. your potato should be cooked and drained by now, add it to the pan as well. Sprinkle in the parsley and then stir in the creme fraiche. Lower the heat and warm until the creme fraiche starts to bubble. Remove from the heat and taste the mixture. Add some salt and pepper if necessary.

Grill and serve! Spoon the mixture into an ovenproof dish and sprinkle the cheesy breadcrumbs on top. Finish with the goat's cheese slices and pop under your grill for 3-5 mins. You want the goat's cheese to melt and the crumb to brown nicely. Serve your leek and potato gratin in deep bowls.