A rich and savoury vegetarian side that’s perfect with a roast dinner.
(37 votes)
Cook: 35 Mins
Serves: 4
Price: 53p per serving
Nutritional Information
Each 245g serving contains
Energy
1029kj
246kcal
1029kj
246kcal
12%
Fat
12.0g
12.0g
Med
17%
17%
Saturates
6.8g
6.8g
Med
34%
34%
Sugars
8.2g
8.2g
Med
9%
9%
Salt
0.78g
0.78g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
420kj/100kcal
Typical energy values per 100g:
420kj/100kcal
Ingredients
4 leeks
25g butter
25g flour
350ml milk
Pinch of cayenne pepper
1 tsp mustard
30g mature Cheddar
15g Cheddar
50g breadcrumbs
Method
1
Remove the tough outer leaves of the leeks, then top, tail and wash. Cut each in half and boil for 4 minutes. Drain. Put in an ovenproof dish.
2
Melt the butter in a pan, then remove from the heat and stir in the flour and mix together well. Return to the hob and gradually whisk in the milk until the mixture boils and thickens.
3
Remove from the heat and add the cayenne pepper, mustard and 30g of the Cheddar. Pour over the leeks.
4
Sprinkle over the remaining 15g Cheddar and breadcrumbs on the leeks. Bake at 190C/170C Fan/Gas 5 for 15 minutes.