Like all vegetables, the fresher leeks are, the better their flavour, and the freshest leeks available should be used for this dish. Small, young leeks are around at the beginning of the season and are perfect to use here.
25 gll oz/2 tbsp butter 8 small leeks, about 675 g/1'/, lb 2 small eggs or I large one, beaten
150 g/5 oz fresh goat's cheese
85 ml/3 fl oz/ 1/3cup natural yogurt
50 g/2 oz Parmesan cheese, grated
25 g/ l oz/ Â½ cup fresh white or brown breadcrumbs
Salt and freshly ground black pepper
Preheat the oven to 180oC/350oF/Gas 4. Butter a shallow ovenproof dish. Trim the leeks, cut a slit from top to bottom and rinse well under cold water.
Place the leeks in a saucepan of water, bring to the boil and simmer gently for 6-8 minutes, until just tender. Remove and drain well using a slotted spoon. Arrange in the prepared dish.
Beat the eggs with the goat's 3cheese, yogurt and half the Parmesan cheese. Season well with salt and pepper. Suppers 1 4 0
Pour the cheese and yogurt mixture over the leeks. Mix the breadcrumbs and remaining Parmesan cheese together and sprinkle over the sauce. Bake for 35-40 minutes, until the top is crisp and golden brown.