Baked Cheese With Watercress Pesto
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Making the most of the abundance of leeks & spring greens- this is a comfort food winner! This cheesy Spring bake is packed with spring onions, leeks, broccoli, ham & lashings of cheese and finished with a watercress pesto. Perfect to dunk crusty bread into and a great way of using up veg in the fridge!

Ingredients
4 servings
Vegetable oil | 1 tbsp |
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Diced pancetta | 140 g |
Butter | 1 tbsp |
Vegetable stock cube (crumbled) | 1 |
Leeks trimmed to around 6 inches, cut in half & washed | 4 |
Spring onions trimmed to around 6 inches & washed | 12 |
Tenderstem broccoli | 200 g |
For the cheesy sauce
Butter | 50 g |
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Plain flour | 50 g |
Arla Cravendale Semi-skimmed milk | 500 ml |
Dijon mustard | 1 tbsp |
Grated cheddar cheese | 100 g |
Grated gruyère cheese | 100 g |
For the watercress pesto
Watercress | 100 g |
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Garlic cloves minced | 2 |
Grated Parmesan cheese | 75 g |
Olive oil | 150 ml |
Lemon | Juice & zest of 1 |
Toasted pine nuts | 50 g |
To serve
Crusty bread for dunking |
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Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
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