Real vegetarian food, served in an imaginary world...

Wednesday 16 December 2020


2 large leeks
160ml vegetable stock
3tbsp double cream
50g breadcrumbs
30g cheddar cheese, grated

Wash and slice the leeks.
Place the slices in an ovenproof dish. 
Pour in the stock and top with the cream. 
Cover with the breadcrumbs.
Cover with foil and bake at 220˚C/ 425˚F/ Gas 7 for about 25 minutes, then remove the foil. 
Sprinkle the cheese over the top.
Return to the oven for about 5 minutes more until the cheese has bubbled.
Makes a lovely side dish.

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