Leeks with Parmesan

Cut away the green ends of the leeks and the bases, trim, and cut into slices. Put the butter into a saucepan over a medium heat, add the leeks and cook for ten minutes or so until soft but not browned  Picture  .

Discard any surplus butter and season the leeks with black pepper. Break the eggs and add just the yolks to the cream and beat with a fork. Grease the inside of the ramekins with a little butter.

Layer the leeks in ramekins with a little of the cream/egg mixture and freshly grated parmesan on each layer  Picture  . Put in the oven at 375°F/190°C/Reg5 for twenty minutes or so.

Finish off under the grill, take out the ramekins and serve.