Ultimate comfort food for a wintery day, these creamy, cheesy leeks on garlic toast are sure to warm the cockles whatever the weather outside…
SERVES 4
- 2 medium leeks
- 30g unsalted butter
- 100ml whipping cream
- 150g mascarpone cheese (or goats cheese)
- 2 tbsp parsley, finely chopped
- 1 tsp English mustard (optional)
- Twist of milled pepper
- 4 slices of crusty bread
- 1 peeled clove garlic
- Trim and wash the leeks. Chop in half lengthways and then into quarter-inch half moons. Wash again.
- Melt the butter in a saucepan on a gentle heat and then add the leeks. Simmer gently for 5 mins until the leeks are tender, then turn the heat up slightly to reduce any moisture in the pan.
- Turn the heat down again and add the cream. Boil for about 1 min or until the mixture looks nice and thick. Add the mascarpone or goats cheese, and beat well into the mixture until melted and bound together. Season with pepper, parsley and the mustard.
- Toast the bread and rub the slices with the garlic. Place the leeks on top and serve.
- You can glaze this mixture under the grill until golden. To gain an even better glaze, beat a fresh egg yolk into the mix before glazing. Garnish with watercress leaves.