CREAMY BAKED LEEKS WITH APPLE, THYME AND GOAT’S CHEESE
SERVES: 4 PREP: 10 MINS COOK: 1 HOUR
1 tbsp unsalted butter, plus extra for greasing
500g (1lb 2oz) leeks, trimmed, rinsed sliced
Sea salt and freshly ground black pepper
2 tbsp olive oil
1 large egg
200ml (7fl oz) single cream 200ml (7fl oz) vegetable stock
2 garlic cloves, crushed
100g (4oz) soft goat’s cheese
20g (¾oz) grated Parmesan cheese Small handful of thyme leaves 1 eating apple
150g (5oz) ciabatta, torn into bitesized pieces
30g (1oz) finely grated Cheddar cheese
Preheat the oven to 180°C/350°F/Gas Mark 4 and butter the baking tin. Place the leeks in the tin, season and toss with the oil. Dot the leeks with butter, add a splash of water and cover tightly with foil.
Bake for 30 mins and shake occasionally. Meanwhile, stir all the remaining ingredients together in a jug, except the apple, ciabatta and Cheddar.
When the leeks are done, peel, quarter and core the apple. Slice each quarter into the roasting tray. Add the ciabatta and combine. Pour over the cream mixture and turn the bread to coat. Sprinkle over the Cheddar and bake for another 30 mins until golden. Serve immediately.
Per serving: 474 cals, 7g sugar, 32g fat (17g sat fat)
Roasting Tray Magic by Sue Quinn (Quadrille, £14.99) Photography © Faith Mason