You have to be patient with leeks as they are not the fastest growers in a veggie patch. But if you can wait a few months until they are thick enough so that your fingers won't quite meet when you grip it - then you're in for a treat.

All vegetables should be well washed in fresh water before cooking, but even more so with leeks as they will catch soil in the folds as they grow and they will evade the watchful cook even when they are sliced. So the knack is to almost cut the leek in half (lengthwise) then give it a good workout under the tap, making sure that you open up each layer to the flushing waters.

Then when your happy that they are as grit free as possible, cut fully in holf and chop them up into 10mm slices.

Melt a knob of butter in a skillet or casserole dish and add the chopped leeks to soften and lightly brown.  This should take around five minutes, stirring now and again to avoid burning.

Good cooks, of course, always have frozen, home-made chicken stock to hand - but if thot them make up one litre from an instant cube or packet and pour it over the softened leeks.

Reduce heat and simmer for around half and hour.

Meanwhile prepare some breadcrumbs by chopping up bread into cubes(can be fresh or stale) and 'bizzin'g in the food mixer.

Then finely grate the cheese.

Adding a little salt and pepper to taste before removing from the heat then serve in individual bowls for everyone to add their own breadcrumbs and cheese to taste.