(Serves 8)


INGREDIENTS
1.5kg (4 med) leeks
250mL (1 cup) chicken stock
flaky salt & freshly ground pepper
1 sprig rosemary
2 tablespoon white wine
1 tablespoon butter


METHOD
Preheat oven to 180ºC. Trim green part off leeks and reserve for another use.

Cut white part of the leek into three or four pieces lengthways. Melt butter in a casserole over a medium heat and toss leeks around in butter. Add stock, rosemary, wine and seasoning.

Cover casserole and cook leeks for 40 – 45 minutes or until leeks are tender.