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Darren Simpson

Leeks & Tomatoes Baked With Cream, Herbs & Parmesan


Serves 4

Ingredients

  • 16 small Organic Leeks
  • 4 Vine ripened plum tomatoes
  • 4 sprigs Cherry Tomatoes On vine & roasted
  • 400 ml Cream
  • 2 tablespoons Basil Roughly Chopped
  • 2 tablespoons Mint Roughly choped
  • 2 tablespoons Flat-leaf parsley Roughly chopped
  • 2 small cloves of Garlic Thinly sliced
  • 2 tablespoons Finely grated Parmesan

Method

  1. Cut the tomatoes in 1/2, thinly slice the garlic clove & place the slices on top of the tomatoes.
  2. Bake in an oven (170c) for 20 minutes.
  3. Blanch the leeks in boiling salted water till just about cooked then refresh.
  4. Place the leeks & tomatoes in a baking dish.
  5. Add the herbs to the cream, season with salt & pepper, sprinkle with Parmesan & bake in an oven (180c) till cooked & golden brown & serve with the roasted vine tomatoes & springs of rosemary to garnish.
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