Creamy Leek Bake


Ingredients
- 6oz (175g) fresh wholemeal breadcrumbs
- 2oz (50g) butter or margarine
- 4oz (100g) cheddar cheese, grated
- 4oz (100g) mixed nuts, chopped
- half teaspoon mixed herbs
- 1 garlic clove, crushed
- 3 medium sized leeks
- 4 tomatoes
- 2oz (50g) butter or margarine
- 1oz (25g) wholemeal flour
- salt & pepper to taste
- half pint (284ml) milk
- 4 tbsp fresh wholemeal breadcrumbs

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Recipe Name
Creamy Leek Bake
Method
- Put the breadcrumbs in a basin, rub in the butter, then add the cheese, nuts, herbs & garlic.
- Press the mixture into a 11 x 7” (28 x 18cm) tin.
- Bake in the oven at 220 C (425 F/Mark 7) for 15-20 minutes, until golden brown.
- Meanwhile, slice the leeks and chop the tomatoes.
- Melt the butter in a saucepan.
- Saute the leeks for 5 minutes, then stir in the flour.
- Add the milk, stirring constantly, then bring to the boil, reduce heat to a simmer for a few minutes to soften the tomatoes. Check seasoning.
- Spoon the vegetable mixture over the base
- Sprinkle with breadcrumbs and heat through in the oven at 180 C (350 F/Mark 4) for 20 minutes.


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