Categories: leeks, untried savoury, vegetarian

Ingredients

• Base:
• 175 g fresh breadcrumbs
• 50 g butter or margarine
• 100 g Cheddar cheese, grated
• 100 g chopped mixed nuts
• 1/2 tsp mixed herbs
• 1 clove garlic, crushed
• Sauce:
• 3 medium leeks
• 4 tomatoes, skinned and chopped
• 50 g butter or margarine
• 25 g flour
• 1/2 pint milk
• Salt & pepper to taste
• Topping:
• 75 g fresh breadcrumbs
• 25 g margarine or butter

Directions

1. For the base:

2. Rub together the fat and breadcrumbs. Add remaining base ingredients. Press into a tin 28 × 18 cm (11 × 7″). Bake at Gas Mk 7 220°C 425°F for 15 – 20 minutes until golden brown.

3. For the sauce:

4. Meanwhile, slice the leeks. Melt butter in a saucepan and sauté the leeks for 5 minutes. Stir in the flour. Add the milk, stirring constantly. Bring to the boil then reduce heat to a simmer. Add tomatoes and seasoning and simmer for a few minutes to soften tomatoes. Spoon vegetable mixture over base.

5. For the topping:

6. Rub remaining margarine into breadcrumbs for topping and sprinkle over.

7. Bake at Gas 4, 180°C, 350°F for 20 minutes.

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