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Wash the leeks, remove the coarse outside leaves and cut off the tops.
Cut into thick slices and steam for 30 mins.
Drain on a clean tea towel.
Mix together the leeks, melted butter, bread crumbs, grated cheese, beaten eggs, salt, pepper and nutmeg.
Pour the mixture into a buttered tin or dish, cover with clingwrap and steam for 50 mins.
Turn out and serve hot with a nutmeg flavoured cream sauce.