2 medium leeks, trimmed, washed, cut in half lengthways and cut into 1/4 inch half-moons and washed again
30g unsalted butter
100ml whipping cream
150g mascarpone cheese (or goats’ cheese)
2 tbsp English parsley, finely chopped
1 tsp of Tewkesbury mustard (optional)
Twist of milled pepper
4 slices of crusty bread
1 peeled garlic clove
Melt the butter in a saucepan on a gentle heat and then add the leeks. Simmer gently for five minutes until the leeks are tender, then turn the heat up slightly to reduce any moisture in the pan. Turn the heat down again and add the cream. Boil for about a minute, or until the mixture looks nice and thick. Add the mascarpone or goats’ cheese and beat it well into the mixture until melted and bound together. Season with pepper, parsley and the mustard.
Toast the bread then rub the slices with the garlic, place the leeks on top and serve. You can glaze this mixture under the grill until golden and to gain a better glaze beat a fresh egg yolk into the mix before glazing. Garnish with watercress leaves.