leek and stilton tatin

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thanks to Roger Davies for this.

cut enough leeks (between one or two kilos, depending on the size of the dish) into roundels about 3cm long to fill a tarte tatin dish.

stand the leek roundels upright in the dish. Add a few knobs of butter and cook on the hob until partially softened.

top with large lumps of stilton. Cover with puff pastry, cut a steam hole, and cook for about 30 mins in a hot oven.