Cheesy Glamorgan Bake

• servings: Feeds 4-6
• total time: 35 minutes

Ingredients

When I was a kid, my mum used to make veggie Glamorgan sausages. They're made from breadcrumbs and leeks and cheese, lots of herbs and a little kick of mustard. They were wonderful.

We would have them for dinner with mash and baked beans, or if we were lucky, we'd find them the next day in our lunch box. We would even have what we called Glamorgan scotch eggs - swapping the sausagemeat for this veggie version. I can still remember eating it on the beach.

This is my all in one baked version. It's quicker and less fiddly and you don't have to stand over a pan for ages - just throw it in the oven

I have written up the recipe for this below and I would love to know if you're going to give it a try!

40g butter

250g finely sliced leeks

450g fresh white breadcrumbs

200g grated mature cheddar (plus extra for the topping)

1 tbsp of finely chopped fresh herbs (I used Thyme and Rosemary)

Salt and ground black pepper

2 eggs beaten

280ml milk

1 ½ tsp dijon mustard

Directions

Heat the butter in a non-stick frying pan. Add the leeks and fry for 5 minutes, stirring regularly until soft

Place the breadcrumbs in a mixing bowl. Add the fried leeks, grated cheese, fresh herbs and season with salt and pepper.

Heat the oven to 180C (Fan)

Mix the eggs, milk and mustard together and pour them over the breadcrumbs. Mix thoroughly until the breadcrumbs have absorbed all the liquid.

Tip the mixture into a lined baking dish approximately 25cm across and 2-3cm deep.

Press the mixture down with the back of a spoon, including up to the edges.

Sprinkle cheese over the top. Bake in the oven for around 30 minutes or until the cheese is melted and golden brown.

Leave the bake to cool for a little to firm up, before lifting it out of the baking dish and cutting it into wedges.