Creamed spring leeks with Cheddar

Serves 4-6

(Laura Hynd)

Young leeks pulled from the garden at this time of the year are perfect served with lamb dishes such as the one above.

300g young leeks
A couple of good knobs of butter
Salt and freshly ground black pepper
200-250ml double cream
120g grated mature Cheddar

Cut the leeks in half lengthways, then shred and wash well in cold water and drain.

Melt the butter in a heavy saucepan and cook the leeks for 3-4 minutes with a lid on until they begin to soften.

Season and add the cream; simmer with the lid off until it thickens and binds the leeks.

Stir in the cheese until it's melted. You can serve it like this or place in an ovenproof dish and lightly brown under the grill.