- 4 fresh leeks, washed and with ends trimmed off
- 200ml dry white wine
- 100ml vegetable stock (or water with stock cube added)
- 100ml single cream
- 200ml milk
- 2 tbsp plain flour
- 1/2 tsp cayenne pepper
- pinch of salt
- 200g cheddar cheese, grated
- Pre-heat the oven to 220 degrees.
- Cut the leeks into 6cm long pieces and place in an ovenproof dish.
- Pour the wine and stock into the dish and place into the oven for 30 minutes. Halfway through turn the leeks so that the top ones don't dry out and burn.
- Mix the milk, cream, flour, pepper and salt in a small sauce pan. Bring to the boil slowly, stiring constantly to avoid lumps.
- Simmer for 10 minutes once it's reached the boil.
- The leeks should have had about 30 minutes by now, so drain off the liquid surrounding them (I suggest you keep it and use it as stock in a soup, it tastes wonderful).
- Mix about 175g of the cheese into the milk mixture and stir until the cheese has all melted.
- Pour the cheese and milk sauce over the top of the leeks, being sure to cover all of them.
- Sprinkle the remaining cheese over the top and return to the oven.
- After 10 to 15 minutes the top should be browning nicely. Remove from the oven and serve.
Serves 2. Best served with some steamed potatoes on the side.