My mum’s recipe – I think this might be one of those dishes which is handed down from generation to generation, as whenever I mention it everyone’s mum has always cooked it. I know it was always one of my favourites.
4 leeks (this will feed four adults - adjust quantities accordingly)
1 pt (500ml) milk
3oz (75g) butter
2oz (50g) flour
1/4 pt (150ml) single cream
about 1/4 teaspoon of grated nutmeg
You can either chop the leeks into rounds, or my mum used to trim them and split them lengthways, resting them in the baking dish flat-side down. Whichever, you need to wash them thoroughly and then steam them for 5-10 minutes until tender.
While they’re cooking, make the sauce. Melt the butter in a pan, and stir in the flour. Cook for a minute or two, and then slowly pour in the milk, whisking or stirring all the while so that it forms a smooth sauce.
Turn the heat right down and simmer it very gently for about 20 minutes, stirring from time to time. Finally, stir in the cream and nutmeg, and season to taste. Cook gently for another five minutes.
Lay the leeks at the bottom of a shallow roasting dish - if you’re doing them lengthways, try to keep them intact and lay them cut face downwards. Pour over the sauce so it covers the leeks entirely.
Bake in a slow-ish oven – gas 3 (150C/300C) is fine – for about 20 minutes, or until they’re required. If you need to leave them in there for more than 20 minutes, cover them with a little tin foil to stop the top drying out too much. Some people grate cheese over the top for a crispy, brown, bubbling finish – but though this looks good, I think it takes over the subtle taste of the leeks and makes it a less interesting dish (and besides, it’s not the way my mum did it). It’s up to you!
Either way, this tastes delicious with boiled ham or gammon, and makes an excellent – and easy – vegetable dish for a Sunday roast. Your kids will remember it for life.
