Leeks, cheese, bread from River Cottage Easy (page 116) by Hugh Fearnley-Whittingstall

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Notes about this recipe

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    See recipe for variations.

  • Hannaha100 on June 17, 2017

    This was a nice quick meal. I think my leeks could have cooked for a touch longer and @eliza is right about needing a strong cheese. Next time I might try the suggestion of a smear of mustard as well.

  • eliza on December 01, 2015

    Good and easy. Basically this is cheese on toast with some cooked leeks in between. I added some mushrooms to the filling. It's important to use a strong cheddar to stand up to the leeks and the toasting.

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