Simple supper to enjoy with crusty bread and a glass of cider.

Ingredients - serves 4

6 medium leeks
12 rashers of bacon
30g butter
30g plain flour
300ml milk
1 bay leaf
1/2 small onion
100g grated cheddar
salt, pepper
chopped parsley

Method

Pre heat the oven to 180°C
Trim the leeks and blanch in boiling, salted water for 3 minutes, drain and halve lengthways. Wind a rasher of bacon around the ‘waist’ of each half leek and lay them side by side in a roasting dish.

Scald the milk with the bay leaf and half onion in it, leave to infuse for a few minutes then strain and discard the onion and bay. In a saucepan, melt the butter to foaming with salt and pepper and add the flour - cook for a couple of minutes over gentle heat - now add the milk and whisk constantly until smooth and thickened. Remove from the heat and beat in the grated cheese then pour over the wrapped leeks.

Bake for 20-30 minutes to golden and bubbling; serve scattered with chopped parsley and crusty bread.