Cheesy Leeks - and an alternative Creamy Leeks

A glorious cheesy delight to add to a Sunday roast. I'm not a fan of cauliflower cheese but the oniony taste from the leeks is a game changer.

Ingredients

• 1 large leek

• 1 tablespoon cooking oil or butter

• 1 heaped tablespoon plain flour

• 200 ml milk

• ½ teaspoon Dijon mustard

• 80 g mature cheddar (finely grated and divided)

Instructions

1. Preheat the oven to 180°C

2. Finely slice the leek

3. Place a medium sized pan over a low to medium heat then add the oil or butter

4. Cook the leek, lid on but stirring often, until the leek has fully softened – 10 to 15 minutes.

5. When the leeks are soft and the juices have evaporated lower the heat.

6. Add the flour and stir in, cooking for a minute or so to make a roux

7. Pour in the milk and stir into the leeks

8. Bring to a gentle simmer.

9. Add the mustard and ¾ of the cheese and combine.

10. Pour the leeks into an oven dish, sprinkle with the remainder of the cheese and place into the oven.

11. Bake for 15-20 minutes until golden and bubbling.

Sometimes I add cabbage or spring greens to bulk it out.

If you're short on milk or cheese this recipe for Creamy Leeks is a nice alternative.

Ingredients

• 2 leeks, sliced

• 1 tbsp butter

• 1 tsp oil

• 100ml double cream

• Splash of white wine

• Salt and pepper, to taste
  

Instructions

1. Melt the butter in a frying pan and add the oil.

2. When the butter starts sizzling, add the leeks and continue cooking until softened.

3. Add a splash of wine and reduce a little

4. Add the cream and let it bubble for 1 minute.

5. Season to taste and serve immediately.