Creamy Leek and white Beans on Toast


  • 1 large leek
  • 2 tbsp rapeseed oil
  • 130ml warm stock (either chicken or vegetable is suitable)
  • 1 garlic clove, finely chopped
  • 1 bay leaf
  • 1 lemon
  • 1 tin of cooked white beans (cannellini), drained
  • small bunch parsley, finely chopped
  • small bunch coriander, finely chopped
  • 1 tbsp crème fraiche
  • 2 tbsp butter
  • 2 slices of sourdough bread
  • sea salt and cracked black pepper


  1. Trim the root end away from the leek. Separate the darker tops from the lighter body of the leek and the niblet. Wash and slice everything but keep them in two separate piles.
  2. Warm the rapeseed oil in a medium saucepan. Add the darker leaves of the leek to the pan with a a pinch of sea salt. Cook them over a very gentle heat, stirring often, for 8-10 minutes until starting to soften. If they look like sticking at any point, add a dash of stock as and when needed.
  3. Next, Add in the rest of the leek along with the garlic and bay. Use a peeler to pull one long strip of zest from the lemon and add to mixture. Cook gently for a further 5 minutes.
  4. Now add the beans to the pan, along with the remaining stock. Simmer gently for 6-8 minutes, until the leek is tender, and the beans have warmed through and absorbed most of the stock. Remove from the heat and remove the bay leaf and lemon zest. Stir in the herbs and crème fraiche. Taste and tweak the seasoning with salt, pepper, and a squeeze of lemon.
  5. Toast and butter your sourdough bread. Pop each slice on a plate and top with the warm, beany leeks.