Serves 4

4 medium leeks

8 rashers lean bacon, lightly grilled

2 tbsp (1 oz) 25 g butter

1/4 cup (1 oz) 30 g plain flour (All purpose)

1 1/4 cup (1/2 pint) 300 ml milk

3 oz (75 g) Cheddar cheese, grated

1 tsp Dijon mustard

salt and freshly ground black pepper

fresh parsley, to garnish

1. Preheat the oven to 350°F (180°C) Gas Mk 4.

2. Cut off the coarse green leaves from the leeks and make a deep slit through the green and half of the white part and open up.

3. Thoroughly wash, then wrap each leek in 2 rashers of bacon. Lay in a shallow ovenproof dish.

4. Melt the butter in a saucepan and stir in the flour.

5. Cook for 1 minute, then gradually pour in the milk and bring to the boil.

6. Continue to boil, stirring constantly, until the sauce has thickened.

7. Remove from the heat, stir in two-thirds of the cheese and the mustard and season with salt and pepper to taste.

8. Pour over the leeks and sprinkle the remaining cheese over the top.

9. Bake in the oven for 1 hour until leeks are tender.

10. Garnish with parsley and serve at once.