Ingredients

• 1 large leek, washed
• 1 potato, about 100g
• 1 medium carrot
• 4 tbsp crème fraiche
• 50g plain flour
• 30g butter, cubed
• 50g cheddar, grated
• 2 tbsp breadcrumbs
• 2 tbsp mixed herbs, such as parsley or chives

Directions

1. Preheat the oven to 200°C/gas mark 6.
2. With the help of an adult, bring a pan of water to the boil. Slice the leeks and cube the potato and carrots, then carefully add to the pan and cook for 10 minutes. Drain the vegetables and tip into an oven-proof dish about 12cm square.
3. Spoon in the crème fraiche and season if you like with a little sea salt and black pepper and stir to coat the vegetables.
4. Place the flour into a mixing bowl. Rub in the butter using your fingertips until there are no lumps left and the mixture resembles breadcrumbs. Add the remaining ingredients, stir through and scatter over the vegetables. Press with your hand but not too hard otherwise you will end up with a hard biscuit and not a crumbly top.
5. Bake for 20 minutes until golden and bubbling.
6. Serve with green vegetables.