Braised leeks

1.

Trim the leeks leaving a little of the light green part on the top and a tiny part of the root so they will hold together. Clean the leeks under cold running water, as dirt can get caught in between their tight layers. Cut in half lengthwise. (For quicker cooking cut on the diagonal into 10cm lengths.)

2.

Place a frying pan, large enough to hold the leeks in one layer, over medium-high heat. Melt butter and when foaming reduce heat to medium and add the leeks, cut side down. Cook for 2 minutes, then turn over and sprinkle with garlic and cook a further 2 minutes or until leeks are beginning to soften.

3.

Turn the leeks back over so the cut side is down, sprinkle with sugar, thyme leaves and season with salt. Add the white wine and bay leaf and bring to the boil. Reduce heat to simmer. Cover and cook 20 - 30 minutes over medium-low heat. (Cut leeks will only require about 10 minutes.)

4.

When the leeks are tender when tested with a knife, remove lid and bring the braising liquid to a rolling boil. Reduce by half, remove from heat, add parsley, swirl it around and serve immediately. Garnish with chopped nuts or toasted breadcrumbs