This dish came about as I stared at a leek and the remains of a swede sitting accusingly in the bottom of the fridge, but it was surprisingly good, and easy too. Which is important this week, as I have broken two toes and can't stand around the kitchen easily. So, I needed something that even my husband could do, and he's useless. Sorry, dear heart, but it is true. Anyway, if you can peel veg, and chop them (sort of) then you can make this. For two: a large leek, well washed and sliced, a large potato (King Edward's or Maris Piper), peeled and thinly sliced and about a quarter of a swede, ditto. Heat a quarter of a pint of milk, the same quantity of veg stock (Marigold is fine), a bay leaf, and 25g of butter in a pan. Season well with salt, pepper and grated nutmeg, and add all the veg to the pan. Cover, and simmer on a low heat for 5 minutes until the veg has softened. Pour into a buttered shallow baking dish, removing the bay leaf, and sprinkle with about 50g of cheddar, parmesan, whatever you have in the house (I used a mix of the two). Bake at 180C for 25 minutes until the liquid is absorbed, and the top is crusty brown and bubbling. We baked some tomatoes alongside and ate with a watercress salad and a crusty loaf. It would also be a nice accompaniment to roast chicken or turkey, I imagine.