A wonderfully simple recipe, given texture and richness with Parmesan and cream

SERVES 8
PREPARATION TIME 10 minutes
COOKING TIME 25 minutes

1 kg leeks, washed, trimmed and split in half lengthwise
300 g grated Parmesan cheese, plus extra, for topping
400 ml double cream
Salt and pepper
4 hard-boiled eggs, chopped

In advance This dish can be made the day before, but leave the chopped-egg topping until just before you serve it.

Pre-heat the oven to Gas Mark 6 (200°C, 400°F). Butter an ovenproof dish and lay the leeks in it lengthwise. Stir the Parmesan into the cream, pour over the leeks and season with a little salt and pepper. Bake for 20 minutes or until the leeks are soft and the cream is bubbling. Scatter over the chopped eggs and top with more Parmesan and return to the oven for another 5 minutes, or until golden and the cheese has melted. Put under the grill or use a blowtorch to brown the top.

DECEMBER 2004
RECIPE AMY WILLCOCK
PHOTOGRAPH PHILIP WEBB