Ingredients
- 500 g leeks, trimmed and sliced
- 2 tbsp butter
- 1 heaped tbsp plain flour
- 250 ml double cream
- 2 tbsp mild grain mustard
- 150 g Caerphilly cheese, grated
- 400 g canned butter beans, drained
- 6 thick slices rustic bread
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1 tsp black pepper
- Optional: pinch of caraway seeds
- Optional: 1 tbsp fresh tarragon, chopped
Instructions
- Trim and slice leeks, then wash thoroughly to remove grit.
- Melt butter in a deep pan over low heat and add leeks, stirring to coat.
- Cover and gently cook leeks for about 20 minutes until soft and buttery.
- Toast bread slices and place on a baking tray under the grill.
- Stir flour into softened leeks and cook for 2 minutes.
- Gradually add double cream while stirring until smooth.
- Add mustard, Caerphilly cheese, salt, and pepper, stirring until melted and creamy.
- Stir in parsley and optional tarragon.
- Add butter beans and heat through for 2–3 minutes.
- Spoon mixture over toasted bread and grill for 3–5 minutes until bubbling and golden.
- Serve immediately while hot.
Notes
- Do not brown leeks to keep their sweet flavor.
- Use cheddar or Gruyère as cheese alternatives.
- Add a splash of milk or stock if sauce becomes too thick.
- Spinach or mushrooms can be added for extra vegetables.
- Best served fresh after grilling.
- Keep bread separate when storing leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop and Grilling
- Cuisine: British
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 110mg
