'Charmed' Leeks

I ♥ my dyslexia sometimes. I mis-read this recipe for creamed leeks and got really excited at the idea of finding a "power of three" leek recipe (presumably you need your two sisters to hold hands with you and read the recipe aloud for it to work? What was I was expecting?!), but since I don't use cream I decided that 'charmed' is actually a better word for this adaptation after all. Mr Umami - who is not allergy prone and loves dairy- loved this recipe so it passes the no allergy taste test. If you're not soy intolerant, you can use shop bought soya cream instead. For people with nut allergies, you can use hemp cream, the recipe for which is linked below.

Notes: If using cashew cream, cashews should be soaked before blending. I like to measure them out and soak them in the morning so they are ready when I come home.

Time: 15 minutes prep + half hour baking.
Quantity: serves four
Ingredients:

• 40 g Pure Dairy Free sunflower spread,
• 4 leeks, finely sliced
• 5 spring onions, chopped
• 5 sprigs thyme,
• 1 cup hemp cream or cashew cream + 1 tablespoon apple cider viengar and 2 tea spoon lemon juice + pinch of salt, I find that dairy cream has a slightly acid taste that is missing from soy and nut creams, so this help replicate that.
• 1 pack bacon
• Sprinkle of gluten free breadcrumbs (optional)

Instructions:
Chop up spring onions and leeks (I include the green tops) and place with butter in either a frying pan on medium heat to soften (5-10 mins) or in thermomix at 100C speed 2 for 10 mins. Chop up and fry bacon separately, then combine leeks and bacon in a baking dish and pour over the cashew or nut cream. Top with gluten free breadcrumbs, if using and bake for 20 minutes and then switch to grill and cook combo for the last ten to brown the breadcrumbs.

We had this with polenta and it was perfect.