Special Diet

  • 15 g (½ oz) butter
  • 2 leeks, cut into 2.5 cm (1 inch) pieces
  • 2 x 400 g (13 oz) cans butter beans, drained and rinsed
  • 175 g (6 oz) light cream cheese with garlic and herbs
  • 2 tablespoons milk
  • 4 tablespoons fresh white breadcrumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • salt and pepper

Melt the butter in a medium saucepan, add the leeks and cook for 3–4 minutes until softened. Stir in the butter beans, cream cheese and milk and cook for 2 minutes until the butter beans are heated through and the sauce is bubbling. Season to taste.

Meanwhile, mix together the breadcrumbs and cheese.

Transfer the bean mixture to a warmed ovenproof dish, sprinkle with the breadcrumbs and cheese and cook under a preheated hot grill for 2 minutes or until the topping is golden. Serve immediately.

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