Riverford Wicked Leeks
Leek, sage and apple gratin recipe image

Print Leek, sage and apple gratin

This simple, sweet and fragrant dish makes a good weeknight dinner with just a pile of couscous of bulgur. The sage and apple notes in it make it a great accompaniment to pork in all forms.


  • 3 tbsp olive oil
  • 3 leeks, cleaned, cut in half lengthways, then into 4-5cm pieces
  • 1 large onion, finely sliced
  • 1 large apple, peeled, cored & finely sliced
  • 1 tbsp fresh sage, chopped
  • 4 tbsp veg or chicken stock
  • 50g Cheddar, grated
  • 75g breadcrumbs
  • Fresh parsley, chopped, to serve (optional)
  • Salt & pepper


  1. Preheat oven to 180°C/Gas 4.
  2. Heat the oil in a large pan. Add the leeks and onion and fry gently for 10 minutes. Add the apple and fry for another couple of minutes.
  3. Add the chopped sage, stock and season. Transfer the mixture to a gratin or baking dish.
  4. Mix the cheese and breadcrumbs together and sprinkle over the leek mixture. Bake for 20-25 minutes, until the topping is golden. Sprinkle over some the parsley to serve.
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