Leek Gratin

Top and tail the leeks, remove and discard the outer layer and cut into one centimetre slices. Melt a couple of tablespoonfuls of butter in a saucepan, add the sliced leeks and cook over a medium heat stirring from time to time until they are barely soft which should take five minutes. When ready take off the heat and use a slotted spoon to transfer the leeks to an ovenproof dish being careful to discard all the cooking liquid.

Meanwhile grate the gruyere and stir into the leeks when ready, along with a teaspoonful of ground nutmeg, a good gringd of black pepper, a teaspoonful of salt and four of five tablespoonfuls of double cream. Stir well and then grate some parmesan all over the leek mixture.

About ten minutes to when required put the leeks under the grill until nicely golden brown.