This recipe for leeks matches wonderfully with my recipe for Beef Fillet Steak in Red Wine and Mustard.

Ingredients

• 4-6 small leeks
• 1½ cups chicken stock
• ¼ cup cream
• 1 tblsp finely chopped fresh dill or use 1 tsp dried

Method

1. Trim the leeks of the deep green end. Cut the leeks in half lengthwise and wash carefully.
2. Place the leeks and the chicken stock in a medium-sized frying pan, cover and poach for 10-12 minutes until tender.
3. Remove the leeks from the pan and bring to the stock to the boil. Reduce the liquid by half. Add the cream and dill. Season as wished. Return the leeks to the pan and heat through to serve.