Preheat oven to 180'C Fan
To prepare your leek, trim off the hard green at the end, wash thoroughly and these can be frozen to be used in stocks/soups. Finely slice the remaining part of the leek
Sauté leek in butter, along with the dried sage and nutmeg
As they start to soften, add your sage leaves, and season with a pinch of salt
In a separate pan, toast your sesame seeds on a low heat for around 5 mins
Blitz your bread through a food processor until breadcrumb consistency, then toast these in 1tbsp of olive oil until golden
Mix the breadcrumbs, sesame, and leek mixture in a bowl and allow to cool completely
Once cooled, add in the grated cheese and the mustard-water mix. Add in around half a tsp of salt, adjust to taste if required
Take 1tbsp of mix and and roll into a ball as per the video on my Instagram. Place on an oiled oven tray
Bake for 13-15mins or until golden, on the middle rack. Allow to cool for several minutes before handling
