Ingredients
- 600g leeks, sliced
- 50g butter
- 200g fresh brioche, cubed
- 250g grated cheese
- 300ml double cream
- 50ml white wine
- Few sprigs thyme, leaves picked
- Salt and pepper
- 2 large leeks
- 100g potted shrimp
- 1 green chilli, sliced
- Few sprigs parsley, chopped
- Extra melted butter if desired
Method
Cheesy Brioche Leeks
Preheat the oven to 200c
Cook the leeks in the cream and thyme for 2 to 3 minutes until soft and stir in ½ the cheese. Toast the brioche in the oven in an ovenproof dish. Top with the leek mixture and rest of the cheese and roast for 10 minutes.
BBQ Leeks with Morecambe Bay Shrimp
Place the leeks into the coals on a BBQ and cook until charred. Remove the outer layer then slice in ½ and pop into an oven proof dish. Sprinkle over the shrimp, chilli and parsley and bake for 3 to 4 minutes. Brush with extra butter if desired.
Ingredients
- 600g leeks, sliced
- 50g butter
- 200g fresh brioche, cubed
- 250g grated cheese
- 300ml double cream
- 50ml white wine
- Few sprigs thyme, leaves picked
- Salt and pepper
- 2 large leeks
- 100g potted shrimp
- 1 green chilli, sliced
- Few sprigs parsley, chopped
- Extra melted butter if desired
Method
Cheesy Brioche Leeks
Preheat the oven to 200c
Cook the leeks in the cream and thyme for 2 to 3 minutes until soft and stir in ½ the cheese. Toast the brioche in the oven in an ovenproof dish. Top with the leek mixture and rest of the cheese and roast for 10 minutes.
BBQ Leeks with Morecambe Bay Shrimp
Place the leeks into the coals on a BBQ and cook until charred. Remove the outer layer then slice in ½ and pop into an oven proof dish. Sprinkle over the shrimp, chilli and parsley and bake for 3 to 4 minutes. Brush with extra butter if desired.