Serves 4
Preparation time 5 minutes
Cooking time 30–35 minutes
750 g (1½ lb) leeks, trimmed, leaned and cut into 3 and halved lengthways
2 tablespoons hazelnut oil
4 tablespoons vegetable stock
15 g (½ oz) butter
125 g (4 oz) Dolcelatte cheese,crumbled
2 tablespoons toasted blanched hazelnuts,chopped
salt and pepper
Toss the leeks with the oil in a bowl, then put in a shallow ovenproof dish with the stock. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes.
Dot the leeks with the butter, cheese and nuts, then return to the oven and cook for another 15–20 minutes until the leeks are tender, the cheese has melted and the hazelnuts are golden. Sprinkle with salt and pepper and serve immediately.
For creamy leeks with Cheddar, prepare the leeks as above. Put in an ovenproof dish with 1 chopped garlic clove and pour over 300 ml (½ pint) double cream. Season with salt and pepper. Sprinkle with 2 tablespoons grated Cheddar cheese and bake for 25–30 minutes, or until golden.