On their own, leeks aren’t the most interesting vegetable, but served in a cheese sauce – they are a delicious accompaniment to a Sunday roast. Replacing the Cheddar with blue cheese gives a completely different flavour and if you can’t get hold of leeks, you could replace them with broccoli.
- 1kg leeks - trimmed and washed thoroughly and cut into slices
- 50g butter
- 50g gluten and wheat free plain flour (I use Doves Farm)
- 400 ml milk
- 1 gluten and wheat free chicken stock cube
- 175g cheddar cheese - grated
- Salt and black pepper
Preheat the oven to 200°C, 180°C fan, 400F, Gas mark 6.
Place the leeks in a pan of cold salted water and bring them to the boil. Simmer for 3 minutes until just tender.
Put the butter, flour, crumbled stock cube and milk into a saucepan and over a low to medium heat, whisk continuously until the sauce comes to the boil. Turn down the heat and let it just simmer for 2 minutes.
Add 2/3 of the grated cheddar and season with salt and pepper.
Put your leeks into a shallow serving dish and pour over the sauce. Scatter the remaining cheese over the top and bake in the oven for 20 minutes until the top is golden.