Creamy leeks with Shropshire Blue & tarragon on toast

Name: Creamy leeks with Shropshire Blue & tarragon on toast
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1
Ingredients: 1 medium leek, trimmed; 10 g salted butter; 1 slice/s thick slice sourdough; 1 sprig/s tarragon, leaves only, finely chopped; 2 tbsp double cream; ½ tsp Dijon mustard; 30 g Long Clawson Shropshire Blue (or a strong Cheddar or your favourite hard cheese), grated or finely chopped; 1 lemon, juice plus 1 wedge; Parmigiano Reggiano, finely grated (optional)

Elly Curshen makes use of the versatile, nutritious and great-value vegetable for the winter months.

3 out of 5 stars(2) Rate this recipe

Serves1
CourseLunch
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1 medium leek, trimmed
10g salted butter
1 slice/s thick slice sourdough
1 sprig/s tarragon, leaves only, finely chopped
2 tbsp double cream
½ tsp Dijon mustard
30g Long Clawson Shropshire Blue (or a strong Cheddar or your favourite hard cheese), grated or finely chopped
1 lemon, juice plus 1 wedge
Parmigiano Reggiano, finely grated (optional)

Method

Thinly slice the leek and place in a colander. Wash well under hot running water to remove all traces of mud. Drain and shake well.
Melt the butter in a frying pan over a medium heat. Add the leek and a pinch of sea salt flakes. Cook until the moisture evaporates. When the leeks start to sizzle, reduce the heat to low and sweat gently, stirring regularly, for about 10 minutes until tender. While the leeks are cooking, toast the bread.
Stir the tarragon into the leeks, then add the cream. Cook over a medium heat until the cream is bubbling. Allow to bubble for around 30 seconds to allow the cream to thicken slightly, then add the mustard and cheese. Stir well until the cheese has melted. Add a squeeze of lemon juice, salt and freshly ground black pepper to taste.
Pile the creamy leeks onto the toast, top with a grating of parmesan if you want it to be extra cheesy, then serve.

Cook’s tip

Make a quick brothy stew
Soften sliced leeks in olive oil and butter, then add garlic, some chopped fresh herbs, jarred white beans or chickpeas and enough stock to cover fully. Heat through, then serve with gremolata, chilli flakes and some grilled bread.

Use warm or hot water to wash your leeks
This will loosen any dirt more quickly and thoroughly, as well as starting to soften them prior to adding to your pan.

Prepare leeks and freeze for later
Slice, wash carefully, rinse and dry, then freeze on a tray and transfer to a sealed container. They can be frozen for up to 3 months.