Toast the bread, and allow to cool on a cooling rack. Melt the butter, in a pan; add the leeks cooking for 3 minutes. Sift the flour and mustard powder into the pan and stir, add the milk and gently whisk, whilst bringing to the boil.

This will make a thick sauce for the toast, add the goat’s cheese and wait until melted. Season and spread on the toast in a thick consistency. Place back under the grill and cook until bubbling and golden.

Place the cockles into a dish, and pour over the white sauce and parsley, then mix well and cover with a pastry lid. Sprinkle the lid with grated cheese and bake for 25 minutes until the pastry is golden.

Preheat the oven to 375F (190c) while preparing your tarts. Line a small tart tin with pastry and chill for 20 minutes.

Place baking beans and parchment into the case and bake blind for 25 minutes. Remove the beans and parchment, and bake for a further 15 minutes.

Grate the Welsh cheese and add to the white sauce, place the leeks into the pastry shell, and arrange the boiled eggs on top.

Pour the sauce over the leeks and egg, and top with more grated cheese, place under a hot grill until the cheese has melted.