A cheesy take on a classic British dish.
Ingredients
- 30g butter
- 2 large leeks, trimmed, cut into medium slices and washed
- 1 tbsp Dijon mustard
- 8 medium slices Granary bread
- 3 eggs
- 500ml whole milk
- 200g vegetarian Stilton, crumbled
- 200g Cheddar, grated
Method
- 1. Heat 10g butter in a large frying pan over a medium-low heat. Add the leeks and cook gently for 6-8 minutes, stirring occasionally, until softened but not coloured. Set aside.
- 2. Meanwhile, thinly spread the remaining butter and the mustard on 1 side of each slice of bread.
- Cut each slice into quarters. In a large jug, beat the eggs, milk and some seasoning.
- 3. Preheat the oven to 190°C/ fan170°C/gas 5. Arrange a third of the bread, buttered-side up, in
- an ovenproof dish. Scatter with a third of the leeks and a third of the cheeses, then pour over a third of the milk mixture, evenly and slowly. Repeat to use up the remaining ingredients, then leave to soak for 20 minutes or so, if you have time.
- 4. Place the dish on a baking sheet and cook for 30-40 minutes, until risen and golden. Serve warm with steamed seasonal vegetables.
Nutritional info
Per serving: 813kcals, 51.6g fat (31.4g saturated), 42.7g protein, 43.6g carbs, 8.9g sugar, 3.7g salt
Chef's tip
For a meaty version, fry 6 chopped pork sausages until golden, then add to the leeks before layering up.
Wine Recommendation
A zingy, refreshing white is the best bet to cut through the rich, creamy cheese flavour. Try a simple, dry French Sauvignon Blanc.