Leek and cheese toastie
Over the years, Hugh has experimented and improvised all kinds of leek-based, cheesy toast toppings. Most of them have been a delight, even if he says so himself, but this is perhaps the simplest and most midweek-friendly.
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.
- 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
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If you like this recipe, you might like the following course...
Who needs meat? During the River Cottage Veg cookery course you'll learn to turn local, seasonal produce into delicious veggie dishes.