Roasted Potato and Leek Soup. In a baking tray lash whole baby new potatoes with a mixture of canola, sesame, and chili oil and season them with sea salt and fresh black pepper. Turn the oven to a fairly high temperature and bake until the potatoes are crispy.

In the meantime, finely slice only the white part of leeks into rings, place in a colander and rinse thoroughly. In a soup pot bring the oil mixture to heat, add curry powder. When the curry is fragrant, add the leeks and toss them well so that they separate. When they become translucent add rosemary, oregano, sea salt and fresh black pepper and pour in a tin of coconut milk. This will bring the temperature down so that you can safely add buttermilk without it separating. When the leeks and liquid become warm add boiling vegetable stock. Turn the soup down to simmer. When the potatoes are ready, pour the soup into a serving bowl or tureen and add the potatoes.