Andi Oliver served up a tasty cheese and leek bread and butter pudding with spinach, sprouts and rarebit sauce on Saturday Kitchen.

The ingredients are: 70g unsalted butter, 1 leek, finely sliced, ½ large onion, finely sliced, 2 spring onions, 4 whole garlic cloves, peeled, 2 tbsp rapeseed oil, to bind, 2 free-range eggs, 350ml double cream, 80g Parmesan, grated, 80g gruyère, grated, 120g mature cheddar, grated, 1 tsp English mustard, 280g sliced sourdough bread, about 8 medium slices (slightly stale works best), salt and freshly ground black pepper.

For the rarebit sauce: 1 tbsp chipotle paste, 2 free-range egg yolks, 1 tsp English mustard, 160g mature cheddar, grated, good glug Worcestershire sauce, 100ml stout, salt and freshly ground black pepper.

For the Leek and spinach veloute: 2 tbsp olive oil, 2 garlic cloves, chopped, 3 peppercorns, 2 leeks, just the tops, the green parts, chopped, 200g spinach, 4 tbsp parsley, chopped, 400ml double cream and 100ml stock.

For the sprouts: 2 tbsp olive oil, 2 garlic cloves, chopped, 300g sprouts, finely chopped and 1 lemon, juice only.

To serve: 2 tbsp chipotle paste and 100ml olive oil.

See more vegetarian recipes in the book titled: Vegetarian Cookbook Simple and Quick: The 150 tastiest recipes available from Amazon now.