Here's the recipe - the fact it's in lbs and oz shows how long I've had it (have been using kg for years!)
The bits in brackets are my observations/comments etc.
It really is very tasty - not healthy at all, but you really do need to use the amounts of butter/cheese it states. It's one of those recipes that just sounds a peculiar method, and when you're making it you just don't think it's going to work very well. But it does...
The recipe doesn't mention seasoning anywhere, but if you use salted butter you prob wouldn't need any extra salt. Probably no harm in lightly seasoning the cooked leeks to taste.
2lbs trimmed leeks, finely chopped
4oz butter
4oz stilton (I always use more than this - 4oz seems a bit stingy)
Thyme (recipe doesn't give an amount - but a good few sprigs, I'd say!)
Dried lasagne sheets (doesn't work with fresh lasagne - must be dried)
Wash the leeks (important to do this after chopping, as the residual water helps them cook)
Melt the butter gently in a wok (or deep non-stick pan) and add the leeks. Cook until softened. Drain leeks RESERVING ALL THE LIQUID THEY WERE COOKED IN (put this in caps because I forgot once and it scuppers the whole recipe)
Put a layer of lasagne sheets on the bottom of the dish, add a layer of leeks and 1/3 of the stilton, crumbled, and a sprinkle of thyme leaves. Repeat this twice more, so you end with a layer of leeks/stilton.
Add water to the cooking juices to make it up to 350ml
Pour this liquid around the edge of the dish. Cover with foil and cook @180c for 45-50 mins, removing foil for the last 15 mins.