Ingredients

• 4 big leeks, ends trimmed, dark-green tops reserved
• 2 cloves garlic, peeled and finely sliced
• 1 bunch fresh thyme, washed and picked
• 115g (4oz) butter
• 2 glasses Chardonnay
• 285ml (½pt) vegetable stock
•   sea salt
•   freshly ground black pepper

Method

1. Preheat the oven to 180°C/gas 4.
2. Tear back and discard the first two layers of skin on your leeks, leaving the tender, whiter flesh. Wash well and slice into 2.5cm (1in) pieces. Finely slice the dark green ends of the leeks.
3. Use a wide, shallow casserole-type pan or roasting tray so you have only one layer of leeks. Fry the garlic and thyme in the butter with the dark green leek tops over a low heat until the garlic is softened but not coloured.
4. Add the pieces of white leek and toss them in the flavoured butter, then pour over the wine and stock and cover with a cartouche.
5. Cook in the oven for 35 minutes, or on the hob until tender and tasty. The butter should emulsify with the stock and wine to create a slightly shiny broth. If the butter splits from the pan juices, jiggle the pan about for 30 seconds to sort out the problem.
6. Season with sea salt and freshly ground black pepper and serve.

Notes