More comfort food from ” Butter” by James Martin.
Ingredients
- 600 g leeks trimmed, washed and sliced
- 200 ml double cream
- 100 g butter
- a few sprigs thyme leaves picked
- 250 g Roquefort cheese
- 200 g fresh brioche cubed
- sea salt and black pepper
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6.
- In a pan over a medium heat cook the leeks in the cream, butter and thyme for 2-3 minutes until soft. Stir in half the cheese.
- Add the brioche to an ovenproof dish and top with the leek mixture.
- Scatter over the remaining cheese , season with salt and pepper then bake for 10 minutes. Serve immediately.
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