HIGH LANE ALLOTMENTS ASSOCIATION
150g mashed potato
200g Caerphilly cheese
50 g soft white breadcrumbs
6 sage leaves-chopped
Slice the leeks and sauté in butter
Combine with all the other ingredients and then roll in egg and golden breadcrumbs
Fry until golden brown
Leek and Ham Bake
8 slices ham
1 pt cheese sauce
1. Heat oven to 200C/fan180C/gas 6.
2.Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender.
3. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
4.Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish.
5.Cover with the cheese sauce and top with grated cheese
6.Bake for 15-20 mins until bubbling and golden brown.
7.Serve at once with plenty of crusty bread to mop up the juices.
Beetroot, caramelised onion and goat’s cheese tart
1 large red onion (sliced)
1 tbsp honey
1 large sheet puff pastry
4 large cooked beetroot (diced)
100g goat’s cheese or feta
Saute the onions until soft in olive oil. Add the honey and continue to cook until caramelised.
Roll out the puff pastry to fit 10inch (25cm ) tart tin. Blind bake for about 10 minutes.
Cover the base of the tart with the caramelised onions. Sprinkle the beetroot over the top of the onion layer. Break up the cheese and crumble onto the top of the tart.
Return to the oven for about 10 minutes until the pastry is golden brown and the cheese beginning to brown around the edges.
Serve with fresh side salad (Lettuce, rocket, cherry tomatoes, radish, pea shoots)