Leek & Cannellini Bake

Thanks to my friend Sally for this one. We often chat about what we are going to cook whilst pedalling for Britain on the Downs Link and, co-incidentally we were both doing butterflied leg of lamb this weekend. Sally gave me this top notch recipe for a vegetable accompaniment:

Leek & Cannellini Bake

Leek & Cannellini BakeIngredients serves 4
Tbspn butter
Drizzle olive oil
4 leeks, finely sliced
2 cloves garlic, chopped
2 x 400g cans of cannellini beans, drained and rinsed of whatever that dreadful snotty stuff is that they preserve them in
600ml tub of creme fraiche
IMG_2478Waitrose Garlic and Rosemary breadcrumbs
Cheese – as much as you like, grated (vegetarian cheese if you don’t eat meat)

 

 

How to prepare
Leek & Cannellini BakeSweat the leeks in a frying pan in some butter and oil until they are soft (but not browned). Add the garlic and cook for another two mins.
Put the leeks into a baking dish. Season with salt and pepper. Pour over the creme fraiche.

Top with a layer of breadcrumbs and then a layer of grated cheese (I used hard goats and Parmesan, but any hard cheese you have in the fridge will be gorgeous).
IMG_2479Pop into a hot oven (200 degrees) for about 20 minutes until golden and bubbling.