sauce: 3 medium sized leeks 4 tomatoes 2oz (50g) butter or marg 100% wholemeal flour 1oz (25g) 1/2 pint Milk salt & pepper to taste 4bsp fresh wholemeal breadcumbs
Pur breadcrumbs in basin, rub in the butter then add the remaining ingredients. Press mixture into a 11 x 7 tin. Bake at 220c (425f / gas mark 7) for 15-20 mins until golden brown.
Meanwhile, slice the leeks and chop the tomatoes. Melt the butter in the saucepan. Saute the leeks for 5 mins then stir in the flour. Add the milk, stirring constantly, then bring to the boil, reduce heat to a simmer. Add the remaining ingredients, except bread crumbs, and simmer for a few mins to soften the tomatoes. Check seasoning. Spoon the vegetable mixture over the base, sprinkle with breadcrumbs and heat through in the oven at 180c (350f / gas mark 4) for 20 mins.
Another cry for help, I've also lost, given away, misplaced my Cranks recipe book and have vegetarian friends coming for dinner tomorrow, does anyone have the recipe for Aduki bean, leek, mushroom casserole with herb dumplings, I've made it so often but I'm still hopeless without the recipe! I'm keeping my fingers and toes crossed..