Gratin of leeks, tomatoes and wine.

The dish is prepared in two steps.

First the leeks are oven-braised with the tomatoes, wine and olive oil until tender.

Then the lid is taken off, buttered bread crumbs strewn on top, and the pan returned to the oven which has been turned to blasting hot so the bread crumbs become crunchy and nubbly while the liquid reduces.

The leeks come out very sweet and the bread crumbs help make the dish substantial enough to form the basis of a lunch.