Method

1. Preheat the oven to 180/160°C fan/gas mark 4.

2. Lightly butter a medium-sized baking dish with 1 tbsp of the butter.

3. Add the cream, stock, thyme, salt and pepper, and swede slices to a large saucepan, and mix well. Bring to the boil, cover with a lid, and reduce to simmer for 15mins.

4. While simmering, in a small pot, add the remaining 1 tbsp butter and stir until melted, then add the leeks and a dash of water. Sweat the leeks for 5-8mins, stirring constantly so they don’t colour, or burn.

5. Put ⅓ of the swede mix into the oven proof dish, then ⅓ of the leeks, another layer of swede, another layer of leek, and finish with a layer of swede. Cover the top with any cream that’s left in the pot.

6. Cook in the oven for 15mins. Remove and sprinkle with the cheese then cook for a further 5-8mins, or until the cheese is golden brown.