- 6 leeks, sliced
- 60g butter
- Freshly ground black pepper
- Freshly grated nutmeg (I always only use powdered nutmeg)
- Wash and drain leek, then dry well. Melt butter in a frying pan and add leek in a layer no more than 6cm deep. Cover pan and cook 5-7 minutes until nearly tender. Remove lid, increase heat and stir while excess liquid evaporates.
- When leek look quite soft and there is nothing slopping around in the pan, season with salt, pepper and nutmeg.
Another option: Mix Buttery Leeks with 3 eggs, 2 egg yolks and 600ml cream and bake in prebaked 20cm shortcrust pastry case at 180C for 20 minutes. Crumble some fresh goat’s cheese into the mixture to make a yummy tart.