Ready in 35 Minutes
● 4 leeks
● 25g butter
● 25g flour
● 350ml milk
● Pinch of cayenne pepper
● 1 tsp mustard
● 50g mature Cheddar
● 50g breadcrumbs
1. Top, tail and wash leeks. Cut each in half and boil for 4 minutes. Drain. Put in an ovenproof dish.
2. Melt the butter in a pan, then remove from the heat and stir in the flour and mix together well. Return to the hob and gradually whisk in the milk until the mixture boils and thickens.
3. Remove from the heat and add the cayenne pepper, mustard and 30g of the Cheese. Pour over the leeks.
4. Sprinkle over the remaining Cheese and breadcrumbs on the leeks. Bake at 190C/170C Fan/Gas 5 for 15 minutes.
Each 245g serving contains 246KCAL