A sumptuous side that goes perfectly with braised lamb
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Preheat the oven to 220ºC, gas mark 7. Using a wide pan with a lid, sauté the leeks in the butter and a pinch of salt over a medium heat for 2-3 minutes. Lower the heat a little, cover, and let them steam and sweeten for 3-4 minutes more.
2 Once bright green and softening, add the garlic, sauté for 1 minute more, then add the cream, 100ml water, the cheese, Worcestershire sauce and mustard. Simmer, stirring occasionally, until the cheese has melted. Taste and season.
Stir in the beans, then transfer to an ovenproof dish in which the beans and leeks fit to around 4cm deep (I use a 25x18cm highsided pie tin). Scatter with the breadcrumbs and drizzle with the rapeseed oil.
Bake for 15 minutes until piping hot throughout, golden and bubbling. Delicious as a side with the lamb.
Typical values per serving when made using specific products in recipe
Energy | 2,125kJ/ 513kcals |
|---|---|
Fat | 40g |
Saturated Fat | 22g |
Carbohydrates | 22g |
Sugars | 3.7g |
Fibre | 7.8g |
Protein | 13g |
Salt | 0.5g |
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