Preheat oven to Gas Mark 6, 200ºC, 400ºF. Place the leeks in a large pan of boiling water and simmer for about 8 minutes until just starting to soften. Drain well. (leave draining while making the topping).
Mix together the mustard, cheese and beer.
Dab dry the leeks with kitchen paper (remove a much water as possible to ensure sauce isn’t watery) and place leeks in the bottom of a shallow ovenproof dish and spoon over the cheese mixture.
Place in preheated oven for 20-25 minutes until topping has melted and is golden brown. Delicious served with roast lamb or on its own with crusty chunks of bread.
See more Main recipes