Yorkshire Wensleydale & Creamed Leek Flatbread

Yorkshire Wensleydale & Creamed Leek Flatbread
Serves 4 Prepare in 10 - 15mins Cook in 10 mins


  • 1 flatbread 1 leek, washed and finely chopped Knob of butter 150ml vegetable stock 50ml whipping cream 1 slice bacon, grilled and diced 50g Yorkshire Wensleydale cheese, grated Black pepper Chopped parsley to garnish


  1. Step 1. Add the vegetable stock and butter to a pan and allow to simmer, before adding the leeks
  2. Step 2. Cover and simmer until liquid has reduced by 3/4 and the leeks have softened
  3. Step 3. Add the cream and stir until the sauce has thickened
  4. Step 4. Season with black pepper
  5. Step 5. Spread the creamed leek mixture over a flatbread, then top with chopped bacon and grated Yorkshire Wensleydale
  6. Step 6. Bake for 8-10 minutes at 160c until warm and the cheese has melted
  7. Step 7. Sprinkle with chopped parsley to serve.


  • Brian Stapleton

    5th December 2016 at 7:27 pm


    It would be helpful to have a print option that prints the recipe text only.

    Brian Stapleton

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