120g/4oz unsalted butter
drizzle of oil
2 leek, washed and diced
large splash of vegetable stock
large splash of white wine
salt and freshly ground black pepper
220g/8oz Cheshire cheese, grated
Preheat the oven to 220C/425F/Gas 7.
Gently melt the butter and oil in a pan and sauté the leeks for 3-4 minutes, to soften.
Transfer the leeks to an ovenproof dish. Pour over a little vegetable stock, and add a large splash of white wine. Season with salt and pepper and then sprinkle the cheese over.
Bake in the oven for 8-10 minutes, or until the cheese has melted and is golden brown.