Creamy Leeks & The Moggie Sous Chef

wp-image-1732445482jpg.jpgI’ll ‘fess up. The real reason I wanted to do this blog was so I could post a cute picture of my cat acting as the sous chef.

As cat owners will know, moggies love supervising in the kitchen. They get to sit up high with a bird’s eye view of everything, it’s nice and warm and there’s always the chance their owner might not pay full attention, allowing for the stealth theft of meat or cheese.

Non-cat owners might balk. This doesn’t look hygienic, I grant you. But pets are brilliant for your immune system as it gets to practise fighting germs on a small scale and makes it better prepared for bigger assaults.

That’s my story and I’m sticking to it.

The recipe is for creamy baked leeks, based on a Jamie Oliver recipe I adapted. It goes well with a roast chicken leg or on top of a steak.

Creamy Baked Leeks

  • Servings: 3-4
  • Difficulty: easy
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  • 1 large leek, washed and sliced
  • 1 onion, finely sliced
  • 1tbsp butter
  • 1tbsp fresh thyme leaves
  • 2 cloves garlic, crushed
  • 150ml double cream
  • 100g extra mature cheddar, grated
  • Salt and pepper

Melt the butter in a large frying pan and add the onions and leeks. Turn down the heat and cook gently, stirring from time to time, for seven minutes. Add the garlic and thyme and cook for another couple of minutes.

Tip the lot into a bowl and add the grated cheese, cream and some salt and pepper. You won’t need much salt as the cheese is salty.

Pop in a shallow, oven-proof dish and cook in a pre-heated oven (180 degrees C) for 20 minutes.

Recipe contains about 10g net carbs per serving for three.