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1
Dice the (unpeeled) potato small and put it in a saucepan of boiling water, then turn the heat down and let it simmer.
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2
The smaller you chop it, the quicker it'll cook.
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3
We'll be mashing it at the end.
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4
While that's simmering chop slice the leek longways, and then chop the strips into roughtly 3/4 of an inch pieces so you end up with lots of little strips.
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5
Throw some margarine into your wok over a medium flame and let it get hot, then put the leeks in.
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6
Dice the Courgette's and add them a minute or two after the leeks.
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7
Keep stirring/tossing the contents of the wok so it cooks evenly.
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8
Once the potatos are done strain them in a sieve then put them back in the pan (or another bowl) and add a generous helping of olive oil and mash them - either with something electric, a hand potato mash or (as I do) an old fashioned mechanical whisk.
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9
Once the courgettes are nearly done open your tin of Adzuki beans and rinse them (they come out with slimey bean-stuff on them).
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10
Add them to the wok and mix them in, you don't need to cook them - just warm them up.
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11
Once the beans are warm add the mashed potato and mix it all together.
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12
It'll probably go slightly purple from the beans.
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13
Enjoy :) I think this will be just as nice chilled as fresh and hot.
