Creamy Leek Bake


  • 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

Recipe Name

Creamy Leek Bake


  • 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.