A winter mélange of vegetables cooked in a tangy clafoutis makes an easy and nutritious weekend meal.

Ingredients

• 6 baby leeks or 2 large leeks
• 1 head broccoli
• ½ small cauliflower
• ½ butternut pumpkin
• 300 grams (1¼ cups) crème fraîche
• 2 eggs
• salt and pepper
• 100 grams blue cheese

Method

1. Trim the leeks. If using large leeks cut them in half lengthwise and wash out any grit.
2. Cut the broccoli and cauliflower into florets. Remove the rind from the butternut pumpkin. Cut pumpkin into 2cm chunks.
3. Blanch the vegetables in boiling water for 4 minutes. Drain well. Arrange them evenly over the base of a well greased 6-cup capacity baking dish.
4. Blend the creme fraiche and eggs together and season well with salt and pepper. Spoon evenly over the vegetables and then crumble over the blue cheese.
5. Bake at 200°C for 15 -20 minutes until the savoury custard is just set and golden.