Cheesy Spring Leeks

Make the most of the British Leek season this Easter with this tasty side dish. This recipe makes enough for a dinner for two or an accompaniment to your Easter roast for four.

Ingredients

• 4 leeks, washed and trimmed
• 20g butter plus extra for greasing
• 20g plain flour
• 200ml full-fat milk
• 1 tbsp Dijon mustard
• 100g (1/2 truckle of Caramelised Onion and Rioja Cheddar Cheese)
• 2 tbs white breadcrumbs

Method

Preheat the oven to 220c/Gas 7 and lightly butter a shallow baking dish. 

Trim the leeks to 1 ¼ inch pieces and add to the water. Fill a third of a medium saucepan with water and bring to the boil. 

Return to the boil and cook for five minutes or until the leeks are tender.

To make the sauce, return the empty pan to the heat, add the butter and melt gently.

Stir in the flour and cook for 10 minutes. Gradually add milk and a ladleful of the cooking liquid, stirring to make a creamy sauce.

Add the mustard, and half the cheese and season generously with salt and pepper, stirring constantly for two minutes.

Place the leeks into a baking dish and pour the sauce on top.  Bake for 15 minutes until bubbling and golden brown.