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Luxury leeks
Leeks à la polonaise — very successful.
You hardboil some eggs, sauté the vegetables until tender, and prepare a white sauce with butter and milk, then simmer it with a tablespoon or so of lemon juice while preparing the topping. The polonaise topping consists of fresh breadcrumbs fried (ideally in plenty of butter, but I used a little oil and it was fine; you could probably just dry them in the oven) until crisp, then mixed with the chopped hardboiled egg, a tablespoon of finely-chopped parsley and a teaspoon of grated lemon rind.
Then you assemble the lot in layers in a hot serving dish; leek/courgette/cabbage/onion/carrot/whatever veg you chose to use on the bottom, the thick sauce over the top, and the herby/lemony topping as the uppermost layer. I'm not sure how well it would reheat, as the contrast in textures would be lost, but luckily there wasn't any left to require reheating!
You hardboil some eggs, sauté the vegetables until tender, and prepare a white sauce with butter and milk, then simmer it with a tablespoon or so of lemon juice while preparing the topping. The polonaise topping consists of fresh breadcrumbs fried (ideally in plenty of butter, but I used a little oil and it was fine; you could probably just dry them in the oven) until crisp, then mixed with the chopped hardboiled egg, a tablespoon of finely-chopped parsley and a teaspoon of grated lemon rind.
Then you assemble the lot in layers in a hot serving dish; leek/courgette/cabbage/onion/carrot/whatever veg you chose to use on the bottom, the thick sauce over the top, and the herby/lemony topping as the uppermost layer. I'm not sure how well it would reheat, as the contrast in textures would be lost, but luckily there wasn't any left to require reheating!