Leeks, olives and manchego on toast

Serves 4

• 0 Leeks
• 600g leeks
• 3 tbsp olive oil
• 1.5 tbsp water
• 4 sprigs thyme
• 2 tbsp black olives
• 1 tbsp dijon mustard
• 120g manchego
• 4 slices good bread
• 1 clove garlic
• 0 pepper

Step 1
To order a copy for £7.99 with free UK p&p, go to theguardian.com/bookshop.

Step 2
Heat a large pan with a lid and add the leeks, olive oil, water and thyme.

Step 3
Stir well to coat with the oily water, and season a little.

Step 4
Cover and cook over a medium heat for about 10 minutes until the leeks are very tender.

Step 5
Shake the pan or stir occasionally to make sure they aren't sticking, adding more water to stop the pan from going dry before the leeks soften.

Step 6
Meanwhile, preheat the grill.

Step 7
Once the leeks are cooked, stir in the olives and mustard and finally the cheese.

Step 8
Toast the bread lightly on both sides and rub one side with the cut side of the garlic clove.

Step 9
Pile the leek mix on to the bread and put under the grill until the cheese is melting, and the mixture is bubbling and starting to brown.

Step 10
Serve straight away with some salad.

Step 11
To order a copy for £19.99 with free UK p&p, go to theguardian.com/bookshop.