Ingredients
3 large leeks, washed
90ml chicken or vegetable stock
2 tbsp double cream
A handful of fresh breadcrumbs
30g grated Parmesan
Method
Preheat the oven to fan 170°C.
Arrange the leeks, cut into 3 and halved lengthways, in an ovenproof dish and pour over the stock and double cream. Season well.
Mix a handful fresh breadcrumbs with the grated Parmesan and sprinkle over the leeks.
Bake for 30 minutes until the leeks are tender and the crumbs golden brown.