Food & Drink

September recipe

Ienjoy watching Saturday morning cookery programmes and am particularly smitten with James Martin and his outdoor kitchen! I was watching this weekend and he made this dish which

I immediately decided to try. It was sooooo easy and very delicious. We had is with roast lamb but I think chicken would be brilliant with it too.

I’m not sure what he called it and I may have changed a couple of things but regardless it worked very well.

Creamy Leek Gratin 3 large leeks – cleaned and sliced Butter for frying 250ml double cream

4 slices of brioche A big chunk of cheddar grated.

Put the butter into a large frying pan and add the leeks. Let the leeks sweat without browning them. When they are relatively soft pour over the cream and bring to a gentle bubble. Season with salt and pepper then transfer to a shallow ovenproof dish.

Tear up the brioche and place roughly onto the leeks pressing the pieces into the creamy mixture slightly. Put under a hot grill to brown off the brioche a bit – be careful as it burns really quickly. When browned scatter over all the cheddar – you want to be generous. Then put it back under the grill to melt the cheese. If you want to make this ahead just put it into a hot oven rather that under the grill which will heat up the leeks and brown the cheese at the same time.

Enjoy!

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