Another comforting supper for midweek from Nigel Slater.
Ingredients
- 500 g leeks trimmed,roots and tips of leaves discarded
- a good knob butter
- 6 pices thick bread
- 1 heaped tbsp plain flour
- 250 ml double cream
- 2 tbsps mild grain mustard
- 150 g caerphilly coarsely grated
- sea salt and plenty of freshly ground pepper
- a handful chopped flat leaf parsley optional
- 1 x 400g tin Butter Beans drained
Servings:
Instructions
- Slice the trimmed leeks into thick coins and wash thoroughly in a colander under cold running water.
- Melt the butter in a deep sided pan and add the leeks. Cover with a piece of greaseproof paper and a lid and let them cook slowly on a low heat , stirring occasionally, for about 20 minutes until soft.
- Toast the bread lightly and place on a baking sheet or grill pan, Warm the grill.
- Sprinkle the flour over the leeks, stir and continue cooking for a couple of minutes. Now stir in the cream, mustard and cheese together with the parsley if using. Season.
- Once the cream is hot and the mixture has started to bubble, stir in the drained butter beans and continue cooking for a couple of minutes.
- Spoon the mixture on to the toast and pop under the grill. Watch carefully and cook until golden then serve.
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