1 large leek

1 tablespoon cooking oil or butter

1 heaped tablespoon of plain flour

1 cup milk

½ teaspoon Dijon mustard

3 ozs cheddar (finely grated and divided)

Salt and pepper

Finely slice the leek then wash thoroughly and drain well.

Place a medium-sized pan over low to medium heat then add the oil or butter and the leek and cook, lid on but stirring often, until the leek has fully softened – 10 to 15 minutes.* Meanwhile, warm the milk so that it is hot but not scalding.

Preheat the oven to 350F

When the leeks are soft and the juices have evaporated lower the heat. Add the flour and stir in, cooking for a minute or so, then pour in the hot milk and stir into the leeks.**

Bring to a gentle simmer. Now add the mustard, ¾ of the cheese, and the pepper and combine. Check the seasoning adding salt if necessary.

Pour the leeks into an oven dish, sprinkle with the remainder of the cheese, and place into the oven. Bake for 15-20 minutes until golden and bubbling.

Notes

* You will need to make sure that the leek does not scald the bottom of the pan. I find that adding a small amount of water helps with this but do not add too much or the leek will stew and you will not cook out its strong leeky flavor.

**Because the milk is hot you can add it all in one go. You will get no lumps and will end up with a lovely creamy sauce.