1lb leeks sliced length way’s and cut in half.
1pt veg stock;
1oz butter;
2tbsp flour;
1/4 pt milk;
Bay leaf 1 teasp mustard powder S&P;
3oz cheese;
2-3 tbsp of chopped rocket (or you could try watercress, parsley or mixed herb bag).
Cook leek’s in veg stock for 5-6 mins. Drain (reserving the stock). Put leek’s in oven dish cover and keep warm. Make a cheese & herb sauce in the usual way:- melt butter add bay leaf & mustard. Stir in flour & cook 1 min. Stir in milk and reserved stock. Stir over heat till boil’s & thickens. Simmer for couple mins, add cheese. Put herb’s in food processor add to sauce (yes it goes a lovely lime green). Reheat gently. Pour over leeks.