Cheesy Leeks

Another tried and tested recipe for you!

Leeks have upped their game here and are now the perfect side dish for your meal… especially if you’re a lover of cheese, like me!

We served our cheesy leeks with belly pork & mash and it will definitely be going on our menu again!

Ingredients:
1 large leek
1 tablespoon cooking oil or butter
1 heaped tablespoon plain flour
200 ml milk
½ teaspoon Dijon mustard
80 g mature cheddar (finely grated and divided)
Salt and pepper

Method:
1) Finely slice the leek then wash thoroughly and drain well.

2) Place a medium sized pan over a low to medium heat then add the oil or butter and the leek and cook, lid on but stirring often, until the leek has fully softened – 10 to 15 minutes.* Meanwhile, warm the milk so that it is hot but not scalding.

3) Preheat the oven to 180°C (350F).

4) When the leeks are soft and the juices have evaporated lower the heat. Add the flour and stir in, cooking for a minute or so, then pour in the hot milk and stir into the leeks.

5) Bring to a gentle simmer. Now add the mustard, ¾ of the cheese and the pepper and combine. Check the seasoning adding salt if necessary.

6) Pour the leeks into an oven dish, sprinkle with the remainder of the cheese and place into the oven. Bake for 15-20 minutes until golden and bubbling.

Serve and enjoy!
As always, if you do try any of the recipes I have shared, please share them to your stories and tag me on Instagram @notsofarmerswife as I would love to see them!

Steph x

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Slow Cooker Lamb in Red Wine Gravy

Tried and tested recipe and definitely a thumbs up from us!
We had a shoulder of lamb in our fridge, which we were having for our Sunday roast but I fancied doing something a little different with the lamb and I came across this recipe and will definitely be having it again in the future!

Ingredients:

• 2 tbsp olive oil
• 1.3kg boneless leg of lamb , tied (however, I did use a shoulder of lamb)
• 30g unsalted butter
• 2 tbsp plain flour
• 300ml lamb stock
• 200ml red wine
• 2 red onions , cut into wedges
• 2 garlic cloves , sliced
• 5 sprigs of thyme
• 5 sprigs of rosemary

Method:

• STEP 1: Heat the oil in a large non-stick frying pan. Add the lamb and brown on each side for 4-5 mins. Set the slow cooker to low. Melt the butter in a saucepan until foaming, then stir through the flour. Whisk in the stock gradually until incorporated, add the wine and bring to the boil. Set aside. The Lamb gravy, at this stage will look thick but after spending 8 hrs in the slow cooker it will be a gravy consistency.
• STEP 2: Put the onion, garlic, thyme and rosemary into your slow cooker and sit the lamb on top. Pour over the lamb gravy. Put the lid on and cook for 8 hrs or until soft and tender.
• STEP 3: Remove the lamb and set, covered, on a plate. Strain the liquid into a pan and simmer until slightly thickened. Serve the lamb thickly sliced or shredded (it’ll be quite soft). We served ours with roast potatoes, veg and Yorkshire puddings.

Credit to BBC Good Food