GREEN BAKED EGGS

• 1 tbsp olive oil • 10g unsalted butter • 1 leek, halved lengthways and finely sliced • 1⁄2 small Savoy cabbage (about 300g), core discarded and finely shredded • 125g frozen peas • 5 tbsp Yeo Valley Organic Double Free-Range Cream • 25g finely grated vegetarian • Italian hard cheese • 1⁄2 unwaxed lemon, zest • 4 British Blacktail Free Range Medium Eggs