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Ingredients
3 large leeks, sliced into 1-2cm discs and washed
30g butter
2 clove/s cloves garlic, thinly sliced
300ml double cream
80g extra mature or vintage Cheddar, coarsely grated
½ tsp Worcestershire sauce
1 tsp essential Dijon Mustard
2 x 400g cans Essential Butter Beans In Water, drained
60g soft breadcrumbs
2 tbsp cold-pressed rapeseed oil
Method
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.
Nutritional
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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