Confession: I have not been to a supermarket since Hux was born. Whilst this is undoubtedly good for the soul it is simultaneously bad for the wallet, as both our villages’s Co-op and Tesco Express are more expensive than the huge supermarket down the road. The farmers market is lovely but it’s so easy to get so carried away with the organicness of it all that I find myself with an excess of kale or purple sprouting broccoli that will never ever get eaten.
Since I’ve been doing two or three little shops a week I’ve really noticed some bad shopping habits, and two items I consistently buy each time I shop – aside from Thomas The Tank Engine yoghurts – are double cream and decent butter (you know, the stuff with crunch crystals of sea salt? YUM). I seem to have gone all French on my cooking skills and am channelling somewhat of an artery-clogging Julia Child. But let’s consider our cholesterol when the weather warms up, shall we? This season seems to be the winter of comfort food and I’m ok with that.
These Creamed Leeks originated when we made a weekend trip to Cheltenham in April. We had the most amazing Sunday roast which came with a side of creamed leeks with truffles. These were so mouthwateringly delicious I grilled the waitress for a vague recipe that I could replicate at home. Ever since this side dish has been a regular accompaniment to our Roast Chicken dinners and I can’t recommend it enough: it really adds that extra lift to a veg that I normally find a bit boring.
If you like the sound of this you should check out this creamy cabbage recipe: try it once and you’ll never look at a cabbage in the same way again.
- 3 leeks
- 25g good butter
- 100ml cream
- Sea salt
- Slug of truffle oil (optional)
- Wash and chop your leeks into half centimetre pieces.
- Heat a frying pan on a low-med heat and melt your butter. Add your leeks and stir well to coat.
- Cook the leeks for a good 20-25 mins: use your judgement here, I like mine slightly caramelised with a bit of colour so tend to turn the heat up for the last five to ten mins. The important thing is to make sure they’re lovely and soft.
- Add the cream and cook for another four mins, until the cream starts to thicken. Add a good pinch of salt to taste and your drizzle of truffle oil.