Ingredients

(Serves 6)
  • 250g Caerphilly
  •  6 x 3 inch cooked pastry case 
  • 1 kgs leeks
  • 75g butter
  • 250g double cream
  • 125g milk
  • 1/2 tsp flour
  • Salt and pepper to taste
  • 110g Really Proper Piccalilli
  • Mixed salad leaves and dressing 

Method

  1. Sweat the leeks in butter until soft, add flour, then milk and cream, then season with salt and pepper.
  2. Cook for approx 8-10 minutes slowly remove from heat.
  3. Place 1 tablespoon of Piccalilli into each tart case.
  4. Add the leeks and finish with grated Caerphilly. 
  5. Bake for 8-10 minutes until cheese melts golden brown. Serve with dressed salad.