Ingredients

450g leeks (approximately 3)
50g butter
2 red onions, finely sliced
freshly ground black pepper
1 vegetable stock cube dissolved in enough water to cover the apples
2 red apples, cored and finely sliced (don’t peel them)
a handful of fresh sage leaves roughly chopped or 1 teaspoon dried sage
150g cheese - Welsh goats cheese (the hard type) or Caerphilly, grated
75g of crackers, (cheddars, or crostini) crumbled

Fan Oven 170ºC, conventional oven 180ºC, gas mark 4,

1. Remove the outer leaves from the leeks and trim the ends, cut them lengthwise and wash under running water. Shake off the excess water and thinly slice.
2. Melt the butter in a frying pan and gently sauté the leeks and onions without colour until they are soft, adding more butter if they seem a little dry.  Season well with the pepper.
3. Place the leeks and onions into an ovenproof dish.
4. In the same frying pan, gently poach the apples in the stock until they are just tender.
5. Place the drained apples on top of the leeks and onions. Sprinkle on the sage.
6. Mix together the cheese and crumbled crackers and pile on top of the apples, leeks and onions.
7. Cook in the oven for 45 minutes or until the top is golden and crisp.

Serve with a salad and crusty bread or as an accompaniment to roast pork or lamb.
An ideal vegetarian dish or starter.

The Rangemaster Roasters are ideal when cooking this recipe, take a look at:
www.rangemastercookshop.co.uk