A festive dip made with creamy, cheesy leeks perfect for complementing your Christmas roast. This dish features plant-based ingredients and is topped with breadcrumbs and cheese for a delicious finish. Serve it alongside roast potatoes for a delightful holiday experience.
1: Rinse your leeks, then finely dice them.
2: Get a large saucepan up to medium heat, then melt the butter in the oil.
3: Add the leeks with a large pinch of salt, then cook down for 5 minutes until softened.
4: Mince the garlic, then add to the leeks and fry until fragrant.
5: Add the flour and stir, making sure to cook for at least 1 minute.
6: Finely chop the rosemary, then add with the mustard and cream.
7: Grate your cheese, then add to the leeks with the miso paste.
8: Season to taste with salt, pepper, and sugar, then cover with breadcrumbs and more cheese.
9: Finish with truffle oil if you like, then get under a hot grill for 5 minutes, or until the cheese and breadcrumbs are golden.
10: Serve with a scattering of spring onions, alongside your roast dinner, and dip with your roast potatoes.
