Ingredients – Serves two
- 500g Leeks
- Knob of butter
- 6 pieces of thick bread
- 1 teaspoon plain flour
- 250ml double cream
- 2 tablespoons mild grain mustard
- 150g Duckett’s Caerphilly
- Salt and pepper to taste
- Fresh chopped parsley
- 400g can butter beans (or cannellini)
Method
Trim the leeks discarding the root and tips of the leaves then slive each leek into thick coins. Wash them thoroughly in a colander with cold running water.
Melt the butter in a deep sided pan and add the leeks. Cover with a piece of greaseproof paper and a lid and let them steam for about 20 minutes on a low heat until soft.
Toast the 6 pieces of bread lightly.
Add a heaped teaspoon of plain flour over the leeks, stir and continue cooking for a few minutes.
Stir in 250ml of double cream, 2 tablespoons of mild grain mustard and 150g of coarsely grated Duckett’s Caerphilly. Add a little salt and pepper to taste and a handful of chopped parsley.
Once the cream is hot and the mixture has started to bubble, stir in a drained 400g can of butter beans and to continue to cook for another few minutes.
Spoon the mixture onto the grilled toast and place under a heated grill/ Watch carefully and let cook until golden.
