By Paul Gayler
Leeks and bacon make a wonderful marriage of flavours. With the addition of Red Leicester cheese, this simple gratin reaches new heights. It makes an ideal accompaniment to a good Sunday roast.
Bring a pan of water to the boil with the sugar and some salt. Plunge the leeks into the water and simmer for 8-10 minutes, until just tender. Remove and drain well, then dry on a cloth.
Melt the butter in a pan, stir in the flour and cook over a gentle heat for 1-2 minutes. Gradually add the stock or milk and bring to the boil, stirring constantly. Reduce the heat and cook very gently