Margaret Olley

Creamy Leek Sauce

This is a quick and simple sauce that you can use in many ways.

It is delicious served with baked lamb and rosemary.

Take 3 leeks. Wash, remove base and slice into 5mm rounds.

Sweat them in a frying pan with a liberal amount of butter.

A piece of baking paper placed over the top at this stage will help sweat them.

When leeks are almost cooked, remove the baking paper and season with salt and pepper.

Add a pot of thickened cream and slowly bring to the boil.

You can add baby carrots if you like or, depending on what you're having, cooked broad beans.

serves 6