Prawn and Leek Gratin

• 40 g Unsalted butter
• 2 medium Leek
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 cloves Garlic
• 250 ml Double cream
• 2 tsp Dijon mustard
• 1 piece Lemon, unwaxed if possible
• 350 g Prawns, raw, peeled
• 90 g Cheddar cheese, mature
• 50 g Breadcrumbs

1. Heat the oven to 200°C (390°F). Trim the leeks, halve lengthways, then rinse well and slice into 1 cm pieces.
2. Melt the butter in a frying pan over a medium heat. Add the leeks with the salt and pepper, then cook for 10 to 12 minutes, stirring often, until soft and sweet but not browned.
3. Finely grate or crush the garlic and stir it into the leeks for 30 seconds until fragrant. Pour in the double cream and whisk in the Dijon mustard, then bring to a gentle simmer for 2 minutes to lightly thicken.
4. Finely grate the lemon zest into the pan, then squeeze in about 1 tablespoon of lemon juice. Take off the heat and stir in the prawns so they are well coated.
5. Tip the mixture into a baking dish and level the top. Grate the cheddar cheese over, then scatter over the breadcrumbs.
6. Bake for 15 to 18 minutes until bubbling at the edges and golden on top, and the prawns are opaque all the way through. Rest for 5 minutes before serving so the sauce settles slightly.

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