Leeks Au Gratin

8 medium leeks, trimmed
salt
25 g/l oz polyunsaturated margarine
25 g/1 oz plain wholemeal flour
150 011/1/4 pint skimmed in ilk
pinch of grated nutmeg
175 g/6 oz cheese, grated
freshly ground black pepper
50 g/2 oz fresh breadcrumbs

Remove most of the top green leaves from the leeks. Wash thoroughly under running water, then drain. Place the leeks in a saucepan of boiling salted water and cook for 15 to 20 minutes until tender, depending on thickness.

Drain, reserving the cooking liquid, and put the leeks into a flameproof serving dish. Keep hot.

Melt the margarine in a saucepan and stir in the Hour. Cook for 2 minutes, stirring. Gradually add the milk and enough leek cooking liquid to make a medium thick sauce. Add the nutmeg and 100 g/ 4 oz of the cheese and stir until melted. Add salt and pepper to taste. Pour the cheese sauce over the leeks in the dish.

Mix the remaining cheese with the bread- crumbs and sprinkle over the top. Place under a preheated hot grill for a few minutes until the top is golden brown.

SERVES 4