Now we’re talking; sweet tender leeks smothered in a creamy cheese sauce and baked until golden and bubbly. Need I say more?

Serves 4
8 medium size leeks
100g gruyere or any tasty melting cheese

For the white sauce
25g butter
2 Tbsp flour
2 cups milk
1 Tbsp grain mustard
1 tsp salt
1-2 grates freshly grated nutmeg

MethodTo make the white sauce - In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy colour, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until it almost boiling. Add the hot milk to the butter mixture ½ cup at a time, whisking continuously until very smooth. Cook 10 minutes over a low heat, stirring constantly, then remove from heat. Season with salt, mustard and nutmeg, set aside until ready to use.

Preheat the oven to 200C

Half fill a suitable size pot with water and season with salt. Bring to the boil whilst you prepare the leeks.

Trim off most of the dark green of the leek and tidy the other ends if need be, but remember to keep the root end together. Wash the leeks well under running cold water and drain. Cook in the boiling water until tender (5-8 minutes) remove carefully as you want to keep the leeks whole. Drain well on a clean cloth, gently squeezing out excess moisture.

Lay the leeks either in one large oven proof dish or in individual ones. Coat with the white sauce and sprinkle generously with the cheese and a little cracked pepper. Bake in preheat hot oven 180-200C for 20 minutes or until the cheese is bubbly and golden. Serve hot.