James Martin served up a tasty cheesy leek and brioche gratin with a leek and potato soup and sourdough toast in a leek masterclass on James Martin’s Saturday Morning.

The ingredients for the cheesy Brioche Leeks are: 600g leeks, sliced, 200g fresh brioche cubed, 250g grated cheese, 200ml double cream, Few sprigs thyme, leaves picked, Salt and pepper, Leek and Potato Soup, 300g sliced potato, 2 leeks, sliced, 500ml full fat milk, 100ml double cream, salt and pepper.

For the toasts: toasted sourdough, 300g crumbled stilton and 50ml double cream.

To serve: crispy julienne leeks, 1 tbsp double cream and 1 tbsp olive oil.

See recipes by James in his book titled: James Martin’s Islands to Highlands: 80 Fantastic Recipes from Around the British Isles (with foreword by Tom Kerridge) available from Amazon now.