This can be prepared up to 4 hours ahead, left at room temperature and then cooked.

SERVES 4-6
3 leeks (450g) sliced in 1cm rings, green tops in 5cm shreds lengthways
4 tbsp extra-virgin olive oil
4 tbsp (60ml) vegetable stock or water
2 onions (375g), sliced in fine segments
2 red apples, cored, halved, sliced thinly
8 fresh sage leaves, scissor-snipped
Sea salt and black pepper 150g mature Cheddar cheese, coarsely grated
75g bruschetti crostini or cheese crackers, crumbled

Pre-heat the oven to 180°C, Gas Mark 4. Wash the leeks but don't shake dry. Heat half the oil in a large non-stick frying pan. Sauté the leek rings on high for 2 minutes. Remove with a slotted spoon and put into a 1.25 litre baking dish, ideally 8cm deep. Cook the leek tops and some of the stock in the same frying pan over high heat for 2 minutes, tossing once or twice. Transfer to the baking dish, using a slotted spoon. Cook the onion the same way, and add to the leeks. Add the remaining oil to the frying pan. Sauté the apples, stirring on high heat for 2 minutes; add the sage; spoon into the baking dish and season. Mix the cheese and crumbs and layer evenly on top. Bake for 45-55 minutes until golden and aromatic. Serve hot.

RECIPES CLARE FERGUSON
STYLING KAREN AKHTAR
PHOTOGRAPHS PETER CASSIDY
NOVEMBER 2008