Culinary leeks

Method

Trim the leeks, removing the dark green tops and roots, then slice them lengthways and rinse thoroughly between layers to remove any soil. Cut into 10cm lengths and arrange in a large shallow pan. Add butter, water, salt and white pepper, then cover with a lid or greaseproof paper. Simmer gently for 20-25 minutes until the leeks are tender but still hold their shape. Transfer the leeks to a serving dish with a slotted spoon, then boil the cooking liquid rapidly until reduced by half. Pour the reduced liquid over the leeks and scatter with fresh parsley before serving warm.