Baked Leeks, Baby Corn and Brussel Sprouts

Time: 45 mins
Effort: Easy

1 leek cut into 3" lengths then cut again down the middle
8 brussel sprouts, halved
6 ears of baby corn (from a can)
1 cup heavy cooking cream
1 tbsp butter
1/2 cup toasted plain breadcrumbs
salt to taste

In a medium saucepan with steamer, steam brussel sprouts and leeks until almost tender. Turn oven on to 400o. In a shallow or deep ovenware dish arrange the brussel sprouts, corn and leeks. Pour cream all over, then sprinkle with breadcrumbs and salt. Place small pieces of butter all over the top. Bake until top is browned and the cream is bubbly. (Note: For those who don't like leeks or brussel sprouts this recipe will probably change your taste for them - the result is a velvety smooth & tasty blend !)