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Leeks in a Cheese Sauce

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.

Serves: 6

Diet: Gluten and Wheat Free

Cuisine: British

Type: Snacks

Ingredients

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

Method

Prep time: 10 mins Cook time: 30 mins

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.