Cooking time 45mins
3 large leeks, washed
90ml chicken or vegetable stock
2 tbsp double cream
A handful of fresh breadcrumbs
30g grated vegetarian Parmesan
Preheat the oven to 190°C/fan170°C/gas 5. Arrange the leeks, cut into 3 and halved lengthways, in an ovenproof dish and pour over 90ml chicken or vegetable stock and 2 tbsp double cream. Season well.
Mix a handful fresh breadcrumbs with 30g grated vegetarian Parmesan and sprinkle over the leeks. Bake for 30 minutes until the leeks are tender and the crumbs golden brown.