Leeks are a great vegetable to grow over winter, and are often the last man standing in an otherwise empty winter plot! The only problem with leeks is that they aren’t a common favourite with the children so here’s a recipe that might just win some over!
4 large leeks
700ml full-fat milk
50g plain flour (cornflour for ease)
1 garlic clove, peeled
1 bay leaf
175g mature cheddar cheese, grated
1 tsp English mustard (optional)
50g coarse white breadcrumb
Cook the onion, garlic and bay then add the milk and leave to infuse.
Make the roux by melting the butter, mixing in flour and adding the milk whilst stirring constantly.When it has thickened remove from the heat and add the cheese and mustard.
Par boil (or steam) the leeks for 2 minutes and add to the mixture.
Place in a greased oven dish, sprinkle the parmesan and breadcrumbs on top and bake in a preheated oven (180°) for 20 minutes.