2. Make the filling. In a pan, heat the butter/spread. Add the diced leeks and cook until softened. Add the fresh thyme and mustard then mix. Set aside to cool. 3. After an hour, tip the dough ...
Simmer gently for 1–2 minutes, stirring constantly. Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top.
Add the remaining stock to the leeks and simmer. Stir in potatoes, prawns, mussels, clams and cod and warm for 1-2 minutes. Stir in the aïoli mixture, parsley and seasoning, leave until hot and ...