Chop off the bottom and tough green tops off the leeks. (the green tops can be kept for a day or two in the fridge and used to make a vegetable stock.). Finely slice the white part of the leeks then rinse in a sieve to remove dirt that has been trapped inside.

Sauté the leeks in butter and oil over medium/low heat for approx. 10 – 15 minutes until soft. Add in cream, black pepper and the mustard or fresh thyme if using. Allow the cream to gently bubble for another 5 minutes until thickened. Stir in the goats' cheese and cheddar for one minute and remove from the heat

Toast the bread on one side then add cheesy topping to the untoasted side. Pop back under the grill until golden and bubbling. Remove any hard crusts, if you have a little baby, and allow to cool. Ensure there are no hot spots inside the cheese that your little one could burn their mouth on. Cut into finger size pieces and allow your little one to chew and suck to their delight!

For a gluten free option, serve on top of freshly baked potatoes. Simply rub potatoes with a little olive oil, prick several times with a fork and bake at 200ºC for approx. 1 hour. Once baked, cut in half, fluff up potato with a fork, add the cheesy topping and grill for about 5 minutes. These again can be cut into fingers, always ensuring they are not too hot in the centre and under the cheese for baby.