Heat some butter in a casserole and colour the leeks on all sides over a gentle heat.
Add some chopped tarragon and a splash of white wine and place in an oven to braise.
Remove from the oven and place the leeks on a serving plate - mix the cooking liquior with some whole grain mustard to make a vinaigrette and pour over the leeks.
This dish can be served hot from the oven slightly cooled or even cold.
Saturday, 12 May 2012
Saturday, 5 May 2012
Place in a blender with some toasted pine nuts (you can use others - walnuts work well).
Grate in parmesan (I also added some stilton) and blitz while adding olive or rapeseed oil, until you have the right consisteney.
Scoop into steralised jars and seal with a little oil.