Leek and mustard bake
Serves 4 total – 8sp per serving
700g baby leeks (wash & cut in half lengthways)
50g low fat margarine (7sp)
50g plain flour (5sp)
600ml skimmed milk (8sp)
100g low fat soft cheese with garlic & herbs (6sp)
1 tbsp wholegrain Dijon mustard (1sp)
50g low fat cheddar cheese (5sp)
salt & pepper • Preheat oven to Gas Mark 5 / 190oC. Steam leeks for 5-10 minutes or until softened.
• Meanwhile, melt margarine in a non stick saucepan and stir in the flour to make a ball. Remove the pan from the heat, add the milk and whisk until the roux ball is completely broken up into the milk.
• Return to a low heat and whisk until the sauce thickens. Add soft cheese and mustard, season to taste.
• Place the steamed leeks in the base of an ovenproof dish. Pour over the sauce and sprinkle with the cheese, then bake for 15 minutes until bubbling and golden.