• 6 oz (175 g) short crust pastry
• 1½ lbs (700 g) leeks
• 4 oz (112 g) butter
• 2 oz (56 g) flour
• ¼ pint (150 ml) milk
• Salt, pepper and nutmeg
• 3 oz (84 g) mature cheddar cheese, grated

Method:

1. Roll out the short crust pastry and use to line an 8" (20 cm) flan ring or case. Put into the fridge to chill whilst you're preparing the filling.
2. Top and tail the leeks and then cut from the top end down the middle, splay and wash thoroughly. Cut crossways into thin slices.
3. Melt the butter in a saucepan, add the leeks, cover and reduce the heat, simmer for about 15 minutes until soft stirring occasionally.
4. Stir the flour into the leeks and gradually add the milk, stirring until smooth.
5. Season with salt and pepper (and grated nutmeg if liked).
6. Remove from the heat and stir in the grated cheese.
7. Pour the mixture into the flan case and bake in a pre-heated oven at Gas Mark 6 (400°F/200°C) for about 30 minutes until golden brown.

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