Creamed mustard leeks recipe

Method

1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the olive oil in a deep, ovenproof frying pan over a high heat. Take the meat out of the pork sausages and fry with the thyme leaves from for 6-7 mins until golden, breaking up the meat with a spoon. Transfer the sausage meat to a bowl with a slotted spoon.
2. Melt the butter in the pan and reduce the heat to low-medium. Sauté the leeks for 12 mins, stirring regularly and scraping up any bits on the bottom. Stir in the plain flour, Dijon and wholegrain mustard; cook for 1 min. Pour in the milk and single cream and stir for 3-4 mins until thickened.
3. Remove from the heat, stir in the grated Cheddar and season. Top with the sausage meat and the thyme leaves, then bake for 10-12 mins until golden and bubbling.

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• Tip

  Decant into a baking dish before baking. Cool to room temperature, then freeze. To serve, defrost overnight in the fridge, then reheat in the oven until piping hot throughout.

• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.