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To prepare leeks: soil is often trapped in the many layers of leaves, so it is important to wash leeks thoroughly. For best results, trim off the base, and cut away the uppermost tough part of the leaves. Remove the outer white layer if it's tough and very dirty. Slice the leeks into semi circles then place into a colander and wash thoroughly under cold running water.

To fry leeks: put a frying pan over a medium heat. Add 2 tbsp butter and allow to melt. Add a large handful of sliced leeks and a pinch of salt, stir and reduce the heat to low. Allow the leeks to cook gently for 8–10 minutes, stirring occasionally until soft.

If you are making creamed leeks, gently fry as above for 5–6 minutes before adding cream and chopped parsley. Simmer for 6–8 minutes, stirring occasionally.