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Jamie's baked cheesy leeks recipe

1 rating

In partnership with Jamie Oliver

Jamie heroes seasonal leeks in this comforting veggie bake, which makes a delicious main in its own right or serve alongside meat or fish. Use whatever cheese you have in the fridge. See method

Serves 4-6
Takes 45 mins
451 calories / serving
Vegetarian

Ingredients

2 cloves of garlic
4 leeks
olive oil
1 knob of unsalted butter
½ a bunch of thyme (10g)
80g rosemary focaccia
350ml semi-skimmed milk
80g baby spinach
80g melty cheese, such as Cheddar, Parmesan, Red Leicester
1 tbsp plain flour
400g tin of butter beans
20g flaked almonds

Each serving contains

Energy
1885kj
451kcal 23%
Fat
21g 30%
Saturates
9g 47%
Sugars
12g 13%
Salt
0.7g 12%

of the reference intake
Carbohydrate 50.4g Protein 18.6g Fibre 7.4g

Method

Preheat the oven to gas 6, 200°C, fan 180. Peel and finely slice the garlic, and trim, wash and slice the leeks to about 2cm-thick.
Put a 26cm shallow casserole pan on a medium heat on the hob, and add 1 tbsp of olive oil, the butter and garlic, then strip in the thyme leaves.
Cook for 2 mins, then add the leeks in batches as they start to cook down. Turn down the heat to low and cook for 20 mins, or until soft and super-sweet, stirring occasionally and adding splashes of water, if needed.
Meanwhile, tear the focaccia into a food processor and blitz into crumbs, then set aside.
Pour the milk into the processor (there’s no need to clean it), add the spinach and crumble in most of the cheese, then tip in the flour and blitz until smooth.
Pour the sauce over the leeks, drain and stir in the beans, then remove from the heat. Sprinkle over the breadcrumbs and flaked almonds, grate over the remaining cheese, and transfer to the oven for 15 mins, or until beautifully golden and bubbling.

See more Jamie Oliver recipes