Ingredients :
- 3 leeks, trimmed
- 100 ml chicken stock, or vegetable stock, or white wine (approx)
- 1 tub of thick cream
- few handfuls of Parmesan cheese, or mature Cheddar
- few handfuls of breadcrumbs or crushed crackers, I bet you could even use crushed crisps
- salt and pepper
Method :
- Split the leeks half way, lengthways, and rinse under cold running water, fanning out the cut part, then cut in half completely. Grease a baking tin or ovenproof dish with butter.
- Crush the crackers with a stick blender or in a food processor or with the end of a rolling pin in a bowl. Preheat the oven to 180C/Gas 4.
- Lay the leeks in the prepared tin, add enough stock to just cover the bottom, but not too much - you want to steam the leeks not boil them.
- Cover the top of the leeks with plenty of thick cream, I used creme fraiche, then top this with some salt and pepper and then grated cheese.
- Finish with a layer of crumbs, and another sprinkling of cheese.
- Place in the oven and cook for 20-30 minutes, until the leeks are tender, the sauce is bubbling and the topping is crisp and golden. Serve with salad and bread.
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