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Crunchy Roast Leek Gratin

4 medium leeks, green removed and set aside

1 tablespoon rapeseed or olive oil

50ml stock made with one vegetable cube

25g breadcrumbs

75g grated cheddar cheese

25g melted butter

1 small packet of flatleaf parsley or a small bunch curly parsley, chopped

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Set oven to 180oc.

Split the leek lengthwise through the root and place in a lightly oiled baking dish.

Drizzle over the oil and stock and cover with foil.

Bake until soft – about 45 minutes.

Mix the crumbs with the cheese, butter and parsley and spoon over the top of the leeks.

Return to oven and bake until golden – about 10 minutes. Serve.

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Ale & Honey Glazed Rump of Lamb

4 x rumps lamb each weighing 200g

1 tablespoon cooking oil

Salt

1 onion, finely chopped

200ml local ale

100ml beef stock

1 tablespoon honey

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Season the lamb with salt.

Heat a pan and add half the oil. When hot add the lamb fat side down. Seal on all sides and then transfer to an oven. Cook for about 10 minutes and then rest.

Add the remaining oil to the pan and cook the onions until golden.Add the ale and boil to reduce by half.

Add the honey and stock and reduce to a spoon coating consistency. Add juices from the lamb to the sauce and add the rumps to the pan. Cook to glaze with the sauce. Slice in 3Ìý and serve.

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Hot Potato and leek salad

450g baby potatoes, halved and boiled

Green from above leeks, washed well and sliced

4 rashers streaky bacon

1 tablespoon wholegrain mustard

2 tablespoons vinegar