Quick & Easy

LEEKS

LEEKS ON TOAST Serves 2

1. Preheat oven to 220c/200c fan/gas 7. Cook 2 sliced leeks in 1 tbsp oil for 5 mins. 2. Stir in 75g creme fraiche and a pinch of nutmeg. Add 2 handfuls of spinach. Remove from heat. 3. Roast 250g vine-on cherry tomatoes for 10 mins. Butter 4 slices of toasted sourdough. 4. Swirl pan of simmering water. Crack in 2 eggs. Simmer for 3-4 mins until whites firm but yolks are still soft. Remove with slotted spoon. 5. Top toast with leeks and egg and serve with tomatoes.

LEEK AND CHEESE TART Serves 6

1. Cut 4 leeks into 2cm rounds. Steam in a frying pan filled with 1cm water for 6 mins. Pat dry. 2. Melt 4 tbsp butter and brush leeks with a quarter of it. 3. Heat oven to 180c/160c fan/ gas 4. Line a 23cm loosebottom tart tin with 6 filo sheets, brushing butter among layers and overlapping them at angles. Scrunch overhanging pastry around rim. 4. Beat 100ml double cream, 2 eggs, 75g cheddar and 1 tbsp parsley. Pour in egg mix, put leeks on top, bake for 25 mins.