Ingredients: 450 g leeks 150 g Le Brin cheese 300 ml carton of double cream 4 tsp capers 1 tbsp fresh chopped tarragon Seasoning Directions:Trim and cut leeks into 7.5cm lengths, and blanch in a saucepan of boiling water for 3 minutes. Drain well and rinse with cold water then drain again. Arrange in a single layer in a shallow ovenproof dish. Thinly slice Le Brin cheese and tuck slices of cheese between leeks. Mix double cream with capers, fresh chopped tarragon and seasoning. Pour around leeks and bake at 400 F for 25-30 minutes until golden. |