Stilton and leek bread and butter bake

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.
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4. Place the dish on a baking sheet and cook for 30-40 minutes, until risen and golden. Serve warm with steamed seasonal vegetables.