Part of my day job is to collect True Food's weekly order of veg from Tolhurst Organic Produce. When I was there last Thursday I commented that that leeks looked good "We've got too many leeks and potatoes" was the reply. So when thinking about what to have as a light Sunday lunch (you know something to keep you going between cooked breakfast and roast dinner) I thought I'd do my bit to use up the leek and potato mountain.
While the potato was in the microwave I finely chopped the leek and gently fried in butter and olive oil. Added black pepper and dried rosemary and once the leek was softened stirred in a tablespoon of grated Parmesan cheese and a desert spoon of cream (just because I happened to have some in the fridge!).
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