Leek & Cannellini Bake - Rest Less

Ingredients

• Tbspn butter
• Drizzle olive oil
• 4 leeks, finely sliced
• 2 cloves garlic, chopped
• 2 x 400g cans of cannellini beans, drained and rinsed of whatever that dreadful snotty stuff is that they preserve them in
• 600ml tub of creme fraiche
• Waitrose Garlic and Rosemary breadcrumbs
• Cheese – as much as you like, grated (vegetarian cheese if you don’t eat meat)