There are clear rules on what to do when life gives you lemons – make lemonade. Instructions on what to do when it gifts you giant leeks – not so !
Luckily I had a straight-forward and practical cookbook to hand – Vegetables – Grow Them, Cook Them, Eat Them by Charlotte Popescu. The recipe called for 2 leeks . I adapted.
I chopped up (some) of the leek and layered it onto the bottom of a gratin dish, quartered some Tigerellas (I though leek, Wales … Tiger Bay…Tigerellas…Shirley Bassey…big voice….big leek….as usual I may have overthought things) and layered them on top of the leeks, mixed up some fat-free fromage frais with some pesto, spread it over the tomato and leek, sprinkled grated cheddar over the top of the fromage fraise/pesto mix. Put in a 180c oven for 45 minutes.
Delicious, fresh and comforting food ! More clever ways with leeks and tomatoes still needed !
( For purposes of scale that’s a standard size tomato.)
