Vital Veg, organic farm, leeks

Recipe – Leek and Cheese Toastie

15g butter
2 medium leeks, trimmed (white and pale green part only), washed and sliced
A couple of sprigs of thyme, leaves only, roughly chopped (optional)
3 tablespoons double cream
50g strong Cheddar, grated
2 thick slices of sourdough or other robust bread
Sea salt and freshly ground black pepper

A simple mid-week tasty delight from Hugh Fearnley-Whittingstall

Melt the butter in a small frying pan over a medium heat and add the leeks. As soon as they are sizzling, turn the heat down quite low and sweat gently, stirring often, for about 10 minutes until tender.

Stir in the thyme, if using, and cream and cook for a minute or two longer until the cream is bubbling.

Take off the heat and stir in two-thirds of the cheese. Add salt and pepper to taste.

Preheat the grill. Toast the bread lightly. Spread the leek mixture thickly over the bread and top with the remaining grated cheese.

Grill until bubbling and golden, and serve straight away.