Leeks Braised in White Wine & Tarragon with Mustard Vinaigrette.

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.

Wild Garlic Pesto

Blanch the wild garlic in boiling water and refresh in cold and squeeze out as much water as possible or leave to dry.
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.