Creamed Leeks

Another Welsh favourite and a definite must to cook along side a roast lamb dinner.



4-6      Large leeks, trimmed and washed

250ml  Double cream

100g    Cheddar cheese, grated

Salt and black pepper


Preparation and cooking

Ensure the leeks are prepared correctly by trimming the excess at both ends. Make a cross cut from the top third of the leek along the length of the green part to the top of the leek. Rotate the leek 90 degrees and make another cut along the green part of the leek, so that the top third of the leek can open up. Now wash the leek under cold water with the top of the leek facing down, so that any grit washes away from the stalk.

Pre-heat the oven to 180°C.

Cut the leeks into rings approx. 1cm thick, and gently steam for 3-4 minutes, or blanch in boiling water, to start the cooking process.

Now transfer the leeks to a wide and shallow ovenproof dish. Mix the cream with half of the cheese and then pour over the leeks and mix well. Now sprinkle the other half of the grated cheese over the top of the leeks and bake in the oven for 20-25 minutes.


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