Method
Set oven to 180C.
Slice the leeks into roughly ½ to 1 cm rounds - they are better
if they are not too thin.
Bring a pot of salted water to the boil, add the leeks and boil
for 3-4 minutes. Drain.
In another pot, pop a heaped tablespoon of butter and melt. Add
2 tablespoons of flour and stir as it cooks in the butter. Next,
tip in a cup of milk, stirring constantly. Season.
Once the milk has boiled, I like to add about a tablespoon of
white wine, although this is not essential. (If you add the wine
before the milk has boiled it will curdle the milk). Crumble in the
blue cheese.
For the crumble topping, throw the bread, a knob of butter and
couple of cloves of garlic into the food processor and pulse until
it is a course crumb.
To assemble, put the leek at the bottom of a shallow baking
dish, pour the blue cheese sauce over the top and then spread the
breadcrumbs over the top.
Bake, uncovered, at 180 degrees for 20 mins.