Leeks - Horfield and District Allotments

Ingredients

• 8oz [225g] sweetcorn kernels (fresh, tinned or frozen)
• 2 good sized leeks – washed thoroughly and sliced
• 2 medium potatoes – washed, peeled and cut into small cubes
• 1 stick celery – washed and sliced
• 1 Tblsp. rape-seed or olive oil
• 1 oz [25g] butter
• 1 pt [570ml] vegetable stock
• ¼ pt [275ml] milk – you may use cream if you wish
• Freshly ground black pepper and salt to taste
• 2 oz [50gm] cheddar cheese