30g/1oz unsalted butter
drizzle of oil
½ leek, washed and diced
splash of chicken stock
splash of white wine
salt and freshly ground black pepper
55g/2oz Cheshire cheese, grated

• Preheat the oven to 220C/425F/Gas 7.
• Gently melt the butter and oil in a pan and sauté the leeks for 3-4 minutes, to soften.
• Transfer the leeks to an ovenproof dish. Pour over a little chicken stock, and add a splash of white wine. Season with salt and pepper and then sprinkle the cheese over.
• Bake in the oven for 8-10 minutes, or until the cheese has melted and is golden brown.
• Serve.