LEEK, APPLE AND FETA SIDE DISH

Steps:

• Young leeks (baby leeks or ramps) are nicest.
• Make sure large leeks are cleaned of all soil. Slice off most of green tops, then slice down into the leek "leaves", open the "leaves" and rinse under a tap.
• Slice leeks into 2 inch lengths and parboil -- this takes care of the "windy" aftereffects leeks can have! Drain.
• Set oven at 350 deg. F or 180 deg Celsius Those with convection ovens might want to use a lower setting.
• Grease an oven dish of roughly 8 x 8 x 3 inches,or 18 x 18 x 8cm.
• Peel apples, and slice thinly. Pack into bottom of dish. You should have at least 2 layers, else use an extra apple. Season lightly with salt, pepper and ground nutmeg. (If using a sour apple like Granny Smith, sprinkle over a teaspoon or more of sugar or substitute).
• Crumble over the feta, and also the chopped garlic.
• Layer over the drained leeks. Sprinkle with the fennel and cumin seeds, and season again lightly with salt, pepper, nutmeg and a few drops of hot sauce.
• Measure the milk into a saucepan, add the flour, and whisk until it comes to boiling. Remove from heat immediately -- the white sauce contains no butter and could burn at the bottom.
• Ladle over the leeks. Sprinkle top generously with a seasoned salt, or with salt and dried herbs, or a barbecue spice.
• Bake for about 50 - 60 minutes, or until the dish has puffed slightly all over and the edges are turning a pale brown.
• Delicious with meats and a filling but light side dish.
• **Please note that this recipe is very adaptable. You could bake it in a pie crust by adding 2 eggs to the white sauce. You could add fried, chopped bacon. You could use chopped fresh herbs instead of the spices.