2 medium leeks
1/2 tbsp soft brown sugar
1 tbsp olive oil
salt and pepper
1 knob of butter
chopped parsley

Instructions

1. Trim off the root and top edges of the leeks, leaving the green part intact. Split lenghthways and and wash each layer very thoroughly (leeks can be quite gritty if not thoroughly washed).

2. Heat the olive oil and butter together over a gentle heat; when melted and blended add the leeks and toss well. Cook slowly for about 10 minutes or until the leeks start to soften.

3. Sprinkle over the sugar and mix once the sugar starts to melt; continue to cook for about 15-20 minutes, adding a small amount of hot water if the mixture starts to stick.

The oriental origin of this recipe makes it ideal to serve with eggs noodles. The leeks can either be served over a bed of noodles and garnished with the parsley, or the ingredients can be mixed together.

Leek and Sage Stuffing

3-4 leeks, chopped
50g butter/oil
1 tbsp chopped fresh sage
100g breadcrumbs
1 egg
salt and pepper
25g butter

Instructions

1. Sweat the leeks gently in the 50g butter or oil. Add the rest of the ingrediants except 25g of butter.
2. Use the remianing butter to grease an oven proof dish. Pour in the mixture and spread evenly.
3. Bake for 20 minutes at 180 degrees.
You can add chopped bacon or grated apple to add further flavour and texture to this dish.