Creamy baked leeks with apple, thyme and goat’s cheese

Leeks, apple, cheese and cream parked in the same roasting tray is a very good thing indeed. This makes a fantastic meal served with a crunchy green salad dressed with a sharp vinaigrette.

1 tbsp unsalted butter, plus extra for greasing

500g leeks, trimmed, rinsed and cut into 1-cm coins

sea salt and freshly ground black pepper

2 tbsp olive oil

1 large egg

200ml single cream

200ml vegetable stock

2 garlic cloves, crushed

100g soft goat’s cheese

20g grated Parmesan cheese

small handful of thyme leaves

1 eating apple

150g ciabatta, torn into bite-sized pieces

30g finely grated Cheddar cheese

Serves: 4 | Takes: 1 hour 10 minutes

Preheat the oven to 180°C/350°F and butter a 30 x 20 x 5-cm roasting tray.

Place the leeks in the tray, season generously with salt and pepper and toss with the olive oil. Dot the 1 tablespoon butter over the leeks, add a splash of water and cover tightly with foil. Bake for 30 minutes, shaking the tray occasionally.

Meanwhile, stir all the remaining ingredients, except the apple, ciabatta and Cheddar, together in a jug.

When the leeks are done, peel, quarter and core the apple. Slice each quarter into the roasting tray. Add the ciabatta and toss to combine. Pour over the cream mixture and turn the bread to coat. Sprinkle over the Cheddar and bake for another 30 minutes until golden. Serve immediately.