40g unsalted butter
2 medium leeks, washed and thinly sliced
1 tablespoon Dijon mustard
100ml double cream
30g Parmesan, grated
2 thick slices of crusty white bread
salt and freshly ground pepper
Melt the butter in a heavy based saucepan. Sprinkle the leek slices with salt and soften in the melted butter for about five minutes, stirring occasionally.
Add the mustard and cream.
Let the mixture bubble away gently for a further 10 minutes before adding the parmesan.
Once the cheese melts, toast the bread, then spread the creamy mixture on the toast.
Sprinkle with a grind of pepper and a final grating of Parmesan.
Flash under the grill until the cheese forms a crust and tuck in while it's still hot.
Recipe used with the kind permission of Pete Lawrence, from his excellent book
"The Allotment Cookbook"