• 1½ lbs (700 g) leeks
• 1 oz (28 g) butter
• 1 tablespoon finely chopped onion
• 1 oz (28 g) plain flour
• ½ pint (285 ml) full or semi-skimmed milk
• 4 oz (112 g) Camembert cheese, de-rinded and chopped
• 1 hard -boiled egg, finely chopped
• Salt and pepper
• Chopped parsley for garnish

Method:

1. Cut the leeks in half lengthways and wash thoroughly.
2. Cook in boiling salted water until tender. Drain and place in a shallow heatproof dish and keep warm in a low oven.
3. Melt the butter in a pan, add the onion and fry until soft.  Stir in the flour and cook for 1 minute.
4. Gradually blend in the milk, stirring, until the sauce thickens.
5. Add the cheese, egg and salt and pepper to taste. Heat gently then pour over the leeks.
6. Garnish with chopped parsley and serve straight away.

Serves 4.