Hot Leek and Cheese Appetiser

• 800g leeks
• 50g melted butter
• 50g white bread crumbs
• 100g grated gruyère cheese
• 3 beaten eggs
• Salt, pepper
• Pinch of ground nutmeg.

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.