Broccoli and Leek Bake

One day I was making creamy leeks but decided I wanted a bit more texture, and this was the result. This dish works well with chicken or lamb but can be served with any type of roast meat. I think breadcrumbs are something that everyone should have to hand. We all have times where bread has gone hard on us, especially crusty loaves or baguettes, so instead of turfing them out why not blitz them up and freeze them.

Ingredients

1 head of broccoli

2 large leeks

2 shallots

50g butter

50g flour

175ml semi-skimmed milk

100g low-fat cheddar cheese, grated

Half a nutmeg

A vegetable stockpot/cube

Large handful of breadcrumbs

100g Parmesan cheese, grated

Method

• Preheat the oven to 200ºC.

• Cut the broccoli into small pieces and steam or parboil it. Cut and wash the leeks, then slice thinly.

• Finely chop the shallots and add them with the butter to a pan on a medium/high heat, sauté for a few minutes, then stir in the flour. Once the flour is absorbed, add the leeks and sauté for another few minutes until softened.

• Stir in the milk, a little at a time, over a low heat until you have a creamy consistency, add in the grated cheddar and stir until dissolved. Grate in the nutmeg and add the stockpot or crumble in the stock cube. Again stir until dissolved.

• Add the broccoli, give it all a good stir, then transfer it to a suitable-sized oven dish. Level out the contents and add a layer of breadcrumbs topped with the grated Parmesan cheese. Place in the preheated oven and bake for 25 minutes until golden and crunchy on top and bubbling around the edges.