Ingredients

• 3lb (1kg 350g) small leeks
• trimmed and washed and cut in half
• salt and pepper
• 2oz (50g) butter
• 3oz (50g) plain flour
• ¾ pint (425ml) milk
• 6oz (175g) cheddar cheese
• grated
• 1oz (25g) parmesan
• or similar vegetarian hard cheese
• grated
• 1 tbsp (15g) wholegrain mustard
• 1 tbsp (15g) Dijon mustard
• 1 tsp (5g) English mustard
• 2 tbsp fresh white breadcurmbs
• 1oz (25g) grated cheddar cheese

Directions

• Preheat oven to 200C/400F/Gas 6/180C fan oven.
• Place the leeks in a pan of cold salted water
• bring to the boil and simmer for 3 minutes until just tender. Drain and put under cold water immediately to refresh and stop the cooking process.
• Place the butter
• flour and milk in a saucepan and slowly bring up to the boil and whisk all the time. Once it is up to the boil
• reduce the heat and let it just simmer for 2 minutes.
• Add the grated cheddar and parmesan and then the mustards. Season with salt and pepper.
• Put your leeks into a shallow serving dish and pour over the sauce.
• Mix the breadcrumbs and the cheese together and scatter over the top of the leeks.
• Bake in the oven for 20 minutes until the top is golden brown.