serves 6 ingredients

700g/11⁄2lb leeks, cut into                     For the topping

5cm/2in pieces                                100g/4oz fresh wholemeal

150ml/5fl oz vegetable stock                    breadcrumbs

3 tablespoons white wine                      100g/4oz carrot, grated

1 teaspoon caraway seeds                   2 tablespoons chopped fresh

pinch of salt                                               flat-leaf parsley

300ml/10fl oz skimmed milk                75g/3oz Edam cheese,

25g/1oz margarine                                  coarsely grated

25g/1oz plain flour                              2 tablespoons flaked almonds

• Put the leeks in a large heavy saucepan, and add the stock, wine, caraway seeds and a pinch of salt. Bring to a simmer, cover and cook for 5–7 minutes until the leeks are just tender.

• With a slotted spoon, transfer the leeks to an ovenproof dish. Boil the remaining liquid to half the original volume, then make up to 350ml/ 12fl oz with the skimmed milk.

• Preheat the oven to 180°C/350°F/Gas mark 4.

• Melt the margarine in a flameproof casserole dish, stir in the flour and cook without allowing it to colour for 1–2 minutes. Gradually add the stock and milk, stirring well after each addition, until smooth. Simmer for 5–6 minutes, stirring constantly, until thickened and smooth, then pour the sauce over the leeks in the dish.

• To make the topping, mix all the ingredients together in a bowl, and sprinkle over the leeks. Bake for 20–25 minutes until golden. Serve hot.