Creamy leek, courgette and Brie bake with soufflé topping recipe

By Lucy Williams

A cheesy, veggie family meal even carnivores will adore.

2 tbsp olive oil
350g peeled and diced butternut squash and sweet potato (Waitrose sells a handy ready-diced pack)
20g butter
1 onion, finely chopped
4 leeks, washed and sliced
4 courgettes, sliced
2 garlic cloves, crushed
200g ricotta
1 large free-range egg, lightly beaten
2 tsp Dijon mustard
240g ripe vegetarian Brie, torn
1 heaped tbsp plain flour
2 heaped tbsp pine nuts, toasted
Bunch of fresh mint, roughly chopped
Bunch of fresh parsley leaves, roughly chopped
4 large free-range egg whites
25g vegetarian Parmesan,
finely grated

1. Preheat the oven to 200°C/fan180°C/gas 6. Heat 1 tablespoon of the oil and gently fry the squash and sweet potato for 5 minutes. Put into a large ovenproof dish.
2. Heat the butter and remaining oil in a large pan. Add the onion and cook over a low heat for 5 minutes. Turn up the heat, add the leeks, courgettes and garlic and cook for a further 10-15 minutes, until golden and tender. Set aside in a bowl.
3. Mix the ricotta, egg, mustard, Brie, flour, pine nuts and herbs into the courgette and leek mix. Season well, then spoon onto the squash and sweet potato.
4. Whisk the egg whites to stiff peaks, then fold in the grated Parmesan. Carefully spoon onto the vegetables. Cook in the oven for 15 minutes, until puffed up and golden brown.