This dish best shows how great simplicity can result in really good food. The secret with this dish is to make a flavoursome cheese sauce. Nasturtiums are easy to grow from seed, the leaves and flowers are edible with a spicy flavour similar to rocket. I plant the seeds in the spring and by July we have a never ending supply of leaves and brightly coloured flowers.

  • 45 mins
  • 4
  • Medium


  • 2 whole lobsters (cooked)
  • 2 large leeks
  • 200g butter
  • 150g flour
  • 200g fresh parmesan
  • 150g mature cheddar
  • 100ml double cream
  • 400ml milk
  • 1 tbsp English mustard
  • ½ tsp Worcester sauce
  • 2 egg yolks
  • Nasturtium leaves and flowers


Remove all the meat from the lobster and cut into 4cm size pieces.

Wash the leek and cut into 4cm pieces, place the chopped leek in a saucepan with 50g of butter, a pinch of salt and 150ml of water and cook and a medium heat without a lid until all the water has evaporated and the leeks are just cooked (al dente).

Remove from the heat and leave to cool.

Wash the nasturtium and dry.

To make the mornay sauce, warm the milk in a sauce pan.

Melt 150g of butter in another large saucepan and add the flour cook for 3-4 minutes constantly stirring with a wooden spoon and then start to add the warm milk, keep mixing it until all the milk is incorporated, simmer for 5 minutes.

Finish the sauce by adding 100g of grated parmesan, the cheddar cheese grated, mustard, Worcester sauce and cream.

When all the cheese has been mixed through the sauce remove from the heat and beat in the egg yolks.

To assemble the dish divide the lobster and leek evenly between 4 warmed shallow serving dishes.

Spoon the warm cheese sauce over the lobster and leek. Sprinkle the remaining grated parmesan over the dishes.

Place under a hot grill for 4-5 minutes until gratinated. Serve immediately with the nasturtiums as garnish.

About The Author

James Mackenzie at The Pipe and Glass, South Dalton - Michelin starred for 5 years in now (and 6th time in total)! Since chef-proprietor James Mackenzie and his wife Kate took over in 2006, the gastropub’s fortunes have evolved from regional secret to destination restaurant. The refined yet robust food, cheerful ambiance, and welcoming interior of brick, blackboards, copper and scrubbed pine has earned the Pipe and Glass a plethora of rave reviews and accolades, including a Michelin star five years running; a 5 rating in the Good Food Guide; and The Good Pub Guide’s County Dining Pub of the Year 2014.

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