3 leeks, trimmed and sliced diagonally
4 tablespoons butter, melted
100g Anster cheese
2 tablespoons chopped chives
4 tablespoons coarse breadcrumbs
1 x 300ml pot creme fraiche
Preheat the oven to 180C/ fan 160C/ gas 4. Scatter the leeks in a shallow ovenproof baking dish, toss with half the butter, season and cover with kitchen foil. Bake for 35-40 minutes or until tender.
Put the cheese into a mixing bowl and mix with the chives, breadcrumbs, the rest of the melted butter and some seasoning.
Heat the creme fraiche in a pan. When ready, remove the leeks from the oven, pour the creme fraiche over the top and mix together. Scatter with the cheesy breadcrumb mixture and bake for 15-20 mnutes or until bubbling and golden.