Leek and Mushroom Gratin

  • 3 – 4 good-sized leeks
  • 100g (4oz) medium sized mushrooms – white or chestnut
  • 50g (2oz) butter
  • 25g (1oz) plain flour
  • 275 ml (½ pint) milk
  • 50g (2oz) grated cheddar cheese
  • Salt and freshly cracked black pepper


  1. Trim and wash the leeks and cut into thin..ish slices.
  2. Put in a saucepan with the butter and sweat gently until the leeks are starting to soften – don’t allow them to brown or they will be bitter.
  3. Wipe, trim and slice the mushrooms and add them to the leeks.
  4. Continue to cook very gently until the leeks and mushrooms are soft – a few minutes.
  5. Add the flour and mix in well. Allow the flour to cook before adding the milk – don’t let it brown.
  6. Gradually add the milk and bring to the boil. Add the seasoning to taste.
  7. Pour the mixture into an ovenproof dish and sprinkle the cheese on top.
  8. Put under the grill and cook until the top is golden brown.

Serve as a supper dish with fresh crusty brown bread or as an accompaniment to a main meal.

Leek and Stilton Flan

For the pastry:

  • 175 gms (6 oz) plain flour
  • 75 gms (3 oz) butter
  • 3 medium eggs
  • 2 Tablespoons milk
  • 6 tsp. cold water (approx)

For the filling:

  • 3 medium leeks(trimmed, washed, and sliced)
  • 3 good-sized cloves of garlic – finely chopped
  • Pinch salt sea salt and freshly cracked black pepper
  • 110 gms (4oz) blue stilton cheese
  • 40gms (1½oz) butter


  1. Prepare the pastry – sieve the flour and salt the work the butter into the flour until the texture is like fine breadcrumbs.
  2. Add enough cold water to ensure the mixture binds ( approx.1 tsp for every oz of flour but, a little more may be needed – don’t add too much water or your pastry will be hard and tough)
  3. Roll out the pastry fairly thinly, to line a flan dish or suitable plate (grease or oil well before putting the pastry into it). Trim. ( If you have added too much water the pastry will shrink when cooked).
  4. Bake the pastry case ‘blind’ – without filling – in a fairly hot oven – Gas 6 or 200°C for 15 – 20 minutes until the pastry is golden.
  5. In the meantime, ‘sweat’ the leeks and garlic in the butter until soft – don’t allow them to brown.
  6. Beat the eggs, seasoning and milk together in a bowl and grate the cheese.
  7. When the pastry is cooked, remove it from the oven and fill the flan with the cooked leeks. Add the egg mixture and top with the grated cheese.
  8. Return to the oven and cook for 15 minutes. Lower the heat and continue to cook until the filling has set and the topping cheese is golden.
  9. Serve with a mixed salad and onion marmalade.


This dish can be served hot or cold, is good for a main meal or in small slices as a starter, or for a picnic.

Stilton can be replaced by cheddar, gruyere or any other suitable ‘melting’ cheese.

Leek and Potato Soup

  • 3 good-sized leeks – trimmed, washed and sliced( a personal taste – I like some of the green part in as well
  • About ½ kilo (1lb) potatoes – use fairly floury potatoes,(I’am using Sarpo Mira or Sarpo Axona)
  • 2 – 3 good sized garlic cloves – peeled and chopped
  • 1 litre ( 2pints) vegetable or chicken stock
  • A good tablespoon of butter
  • Sea salt and freshly cracked black pepper to taste
  • Chopped parsley or coriander
  • A few spoonfuls of single cream


  1. Melt the butter in a large pan and sweat the leeks and garlic, until soft – don’t allow them to brown.
  2. Wash and peel the potatoes then cut into smallish chunks.
  3. Add the potatoes and seasoning to the pan and stir in with the leeks.
  4. Add the stock and seasoning and bring the soup to the boil. Reduce the heat and simmer until all the vegetables are well cooked.
  5. Put the soup through a blender or ‘mash’ well to ensure all the ingredients are broken down. Correct the seasoning to your taste.
  6. If you wish you can add the cream and stir in well OR pour a little cream to each bowl as a decoration to each dish before serving. Garnish with chopped parsley or coriander. Enjoy!

This soup freezes well but is best fresh.

Sweetcorn and Leek Soup

  • 8oz [225g] sweetcorn kernels (fresh, tinned or frozen)
  • 2 good sized leeks – washed thoroughly and sliced
  • 2 medium potatoes – washed, peeled and cut into small cubes
  • 1 stick celery – washed and sliced
  • 1 Tblsp. rape-seed or olive oil
  • 1 oz [25g] butter
  • 1 pt [570ml] vegetable stock
  • ¼ pt [275ml] milk – you may use cream if you wish
  • Freshly ground black pepper and salt to taste
  • 2 oz [50gm] cheddar cheese


  1. Wash and slice the leeks – if, like me you are using leeks from the garden or the allotment and they are a bit mucky, slice into short lengths, it is easier to remove any mud or grit.
  2. Put the oil and butter into a large saucepan and heat gently.
  3. Add the leeks and celery and sweat [cook gently without colouring – don’t allow the leeks to brown as this will make them bitter] until soft.
  4. Add the cubed potatoes and the sweetcorn kernels. Mix in well but don’t allow to stick.
  5. Add the stock and black pepper and stir in well.
  6. Bring to the boil, then simmer gently until the vegetables are well cooked and soft.
  7. Add salt to taste and milk or cream. Bring back to the boil briefly.
  8. Serve in a tureen or in individual dishes, Sprinkle over with the grated cheese – if you have a cooks blowtorch the cheese can be ‘toasted’ on top.
  9. Serve immediately with warm crusty bread.