From River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall (Bloomsbury, 2011)
Of all the cookbooks I have ever bought, which isn’t an astounding number but is steadily growing, none has found the instant acclaim in my kitchen of the latest Hugh F-W volume.
Full of simple, tasty and more often than not quick recipes that sate even the carnivore in my household.
Having made this cheese and leek number one Saturday, it is now a weekend regular and I can never go back to plain old cheese on toast ever again. Yes, it takes a bit longer and marginally more effort than directly grating some cheddar onto a bit of bread, but the result is well worth it. In fact, it’s quite astounding what a difference the addition of a bit of cream and some sweaty leeks can make to this humble dish.
See here for an almost identical version of this recipe. In this case, cheddar was used instead of blue and marginally smaller quantities of butter and cream.