Suppliers of fresh, high-quality, welsh daffodils, cauliflowers, leeks, mushrooms and daffodil bulbs

You will need:

• 2 cups chopped or halved leeks (from 3 or 4 leeks) - cut off dark green flag and root end,halve and thoroughly wash white part separating layers to rinse any dirt - cut into semi-circles
• 1 tblsp. butter
• 1 tblsp. olive oil
• third cup veggie or chicken stock or white wine
• zest from 1 lemon
• 1 and a half tblsp. lemon juice
• salt and freshly ground pepper

Method:

1. Sauté the leeks in the olive oil and butter over medium to medium-low heat. They burn easily, so a lower heat is best for leeks.
2. Cook until softened and fragrant -- about 10 minutes.
3. Season well with salt and pepper, pour in stock or wine, zest and lemon juice, bring to boil, reduce heat and simmer, covered (braise) until very tender -- about 15 minutes.
   
4. Uncover and evaporate most of remaining liquid to intensify flavour.
5. Taste and adjust any seasoning.

Serves four as a side dish
This dish is also great as a topping for grilled steak with crumbled stilton or other blue cheese scattered on top.