More mouthwatering dishes from KG chef Anna Cairns Pettigrew with leeks, turnips and Brussels sprouts on this month's menu

GRILLED CHEESE AND LEEK SANDWICH

This twist on the classic grilled cheese sandwich incorporates the subtle sweetness and earthy flavour of leeks, making for a savoury and cosy meal

Preparation time: 10 minutes Cooking time: 15 minutes

SERVES 1

■ 2 slices of bread (like sourdough or another artisan loaf)

■ 2 tbsp butter (softened)

■ 1 leek (white and light green parts only), thinly sliced

■ 1 tbsp olive oil

■ 1 garlic clove, minced

■ 100g (3½oz) grated cheese (cheddar, Gruyère, or a mix)

■ 1 tablespoon Dijon mustard (optional, for a bit of tang)

■ A few sprigs of thyme

■ Salt and pepper, to taste

1. Trim the root end of the leek and slice it thinly, then rinse well in a colander to remove any dirt or grit between the layers.

2. In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and a pinch of salt, sautéing for 5-7minutes, or until the leeks are soft and slightly caramelised. Now add the minced garlic clove in the last minute of cooking for extra flavour. Set the cooked leeks aside.

3. Liberally spread butter evenly on one side of each slice of bread. If you’re using Dijon mustard, spread a thin layer on the non-buttered side of one slice of bread. On the unbuttered side of one slice, layer your grated cheese, then add a generous portion of the sautéed leeks and a few thyme leaves. Top with the second slice of bread, buttered side up.

4. Heat the frying pan up again over medium-low heat. Place the sandwich in the pan and cook for 3-4minutes on each side, or until the bread is golden brown and crispy, and the cheese has melted.

5. Press down gently on the sandwich with a spatula to help it cook evenly. Remove the sandwich from the pan and let it rest for a minute before slicing.