Briony's Leeks Three Ways
Leek and Cheddar Crown
Serves 8
Ingredients
- 500g strong white flour
- 2 tsp salt
- 7g dried yeast
- 300ml water
- 3 tbsp olive oil
- Knob of butter/spread
- 2 leeks, diced
- 3 sprigs fresh thyme, diced
- 1 tsp Dijon mustard
- 250g mature cheddar, grated
- 2 tbsp milk
Method
1. Make the bread dough. In a bowl, add the flour, salt and yeast (put the yeast and salt on opposite sides). Add the water and oil then mix to form a dough. Tip onto a floured surface and knead for 10 minutes until smooth and elastic. Place in an oiled bowl, cover and set aside to proof for an hour or until doubled in size.
2. Make the filling. In a pan, heat the butter/spread. Add the diced leeks and cook until softened. Add the fresh thyme and mustard then mix. Set aside to cool.
3. After an hour, tip the dough onto a floured surface and knead for a minute to knock out the air. Roll out into a rectangle about ½ inch thick. Sprinkle over 200g of the grated cheddar leaving ½ inch of the dough along one long edge uncovered. Spread the leek mixture over the cheese. Brush milk along the exposed edge of dough and roll up into a swiss roll with the seam along the bottom. Slice down the middle and twist each half to expose some of the filling, shaping into a circle on a floured baking tray (join the 2 halves by pinching the dough together). Brush any dough showing with milk and sprinkle over the remaining cheese. Set aside for 20 minutes.
4. Preheat the oven to 180C fan/200C. Bake the bread for 40 minutes until golden brown.
Leek and Greens Open Lasagne
Serves 4
Ingredients
- 2 leeks
- ½ head broccoli
- 1 courgette
- 150g frozen peas
- 200g crème fraîche
- 1 lemon
- 8 lasagne sheets
- 150g cream cheese
- 40g parmesan, grated
Method
1. Slice the leeks into half moons, chop the broccoli head and slice the courgette. Heat a tablespoon of olive oil in a pan and cook the vegetables for 10 minutes until softened. Add the peas and cook for a further 5 minutes. Season with salt and pepper to taste and squeeze in the juice of half a lemon. Mix well then turn off the heat and stir through the crème fraîche.
2. Break the lasagne sheets in half. Boil in a pan with some salt and a tablespoon of olive oil for 10 minutes, stir regularly to make sure the sheets don’t stick together. Drain the lasagne sheets.
3. Place a lasagne sheet on a plate, spread over a dollop of cream cheese then add 2 heaped tablespoons of veggie filling. Repeat. Top with a sheet then sprinkle with parmesan. Place under the grill for 5 minutes until the parmesan has melted.
Leek and Mustard Cheesy Flapjacks
Makes 16
Ingredients
- 80g salted butter
- 2 leeks, diced
- 200g rolled oats
- 2 large eggs
- 1.5 tsp dijon mustard
- 1 tsp mixed herbs
- 250g mature cheddar, grated
- 50g mixed seeds
Method
1. Preheat the oven to 170C fan/190C. Grease and line a brownie tin (roughly 20cmx30cm).
2. Heat the butter in a pan until melted then add the diced leeks. Cook for 5 minutes until the leeks have softened. Stir through the mixed herbs.
3. In a bowl, mix the oats, eggs, mustard, grated cheese (keep a tablespoon of cheese aside) and leeks. Pour into the prepared tray and spread out evenly. Sprinkle over the reserved cheese and mixed seeds. Bake for 30 minutes until firm and golden.
