Cheesy leeks

Roasted leeks with labneh, chickpeas & za’atar

SERVES 2 PREP 5 mins plus 2 hrs straining COOK 20 mins EASY V Line a sieve with muslin and suspend over a bowl. Stir 4 tbsp natural yogurt with a pinch of salt and spoon into the muslin, then allow to strain for 2 hrs. Clean and chop 2 leeks into 2cm rounds. Drain a 400g can chickpeas and tip into a roasting tin with the leeks, then coat the whole lot with 1 tbsp olive oil, 1 tsp za’atar and a pinch of salt. Roast at 200C/180C fan/ gas 6 for 20 mins or until the chickpeas are crisp and the leeks are tender and coloured. Spread the drained yogurt onto plates and top with the leeks and chickpeas. Season with more za’atar and serve.

GOOD TO KNOW healthy • calcium • folate • fibre • iron • 2 of 5-a-day • gluten free

PER SERVING 314 kcals • fat 12g • saturates 3g • carbs 29g • sugars 10g • fibre 11g • protein 16g • salt 0.2g

Leek rigatoni with anchovy butter, capers & lemon

SERVES 2 PREP 5 mins COOK 25 mins EASY

Chop 6 anchovies, 1 tbsp capers and a handful parsley leaves, then mash into 10g softened butter with the juice and zest of 1/2 lemon. Cook 200g rigatoni following pack instructions and drain, reserving some pasta water. Heat 1 tbsp olive oil in a pan, add a pinch dried red chilli flakes, the leaves from 1 thyme sprig, 2 finely sliced leeks and season. Cook until the leeks are softened but not colouring, about 4-5 mins. Add the butter and cook for a couple more mins, then tip in the pasta with 2 tbsp pasta water and 1 tbsp crème fraîche. Add a handful spinach and cook to wilt.

GOOD TO KNOW fibre • 2 of 5-a-day

PER SERVING 368kcals • fat 14g • saturates 6g • carbs 46g • sugars 3g • fibre 7g • protein 11g • salt 1.2g

Cheesy leeks

SERVES 2-4 PREP 5 mins COOK 30 mins EASY V

Heat oven to 200C/180C fan/gas 6. Clean and slice 4 leeks into 1.5cm rounds, then heat a glug of olive oil and 10g butter in an ovenproof skillet or frying pan over a medium heat. Add the leeks, a pinch of salt, the leaves from 1 thyme sprig and a pinch dried red chilli flakes. Cook, stirring, for 10-15 mins, then stir in 80ml double cream and 100-150g cheese – cheddar, gruyère and parmesan work well together, as do brie and mozzarella. Cook, stirring, until the cheese has mostly melted, season with a good grating of fresh nutmeg, then roast for 15 mins, until golden and bubbling. Perfect with bread for dipping, rare roast beef, cold cuts, or smoked haddock.

GOOD TO KNOW calcium • 1 of 5-a-day • gluten free

PER SERVING (4) 292 kcals • fat 25g • saturates 14g • carbs 5g • sugars 4g • fibre 5g • protein 9g • salt 0.5g