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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a James Martin recipe that he used on his Christmas shows. I also use this recipe for part of our Christmas lunch, (or our Sunday roast) as it can be prepared well in advance and then finished in the oven just before serving. Leeks, cream and cheese are a match made in heaven and this is no exception. I hope you enjoy it. Ingredients:
40 g unsalted butter |
4 leeks |
8 shallots, chopped |
5 sprigs thyme |
150 ml white wine |
10 tablespoons double cream |
250 g grated cheddar cheese |
Directions:
1. Melt the butter in a frying pan. Gently fry the finely sliced leeks, shallots and thyme until soft. Pour in the wine and leave to bubble for approx 5 minutes.
2. Add the cream and season to taste. Simmer for about 5-6 minutes.
3. Transfer to an ovenproof dish and cool.
4. Preheat oven to Gas 4. Cover the leeks with the grated cheese and bake for 20-30 minutes.
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