Dean's bush baby leeks and whitestone blue

Jason Burgess

Ingredients

1	Lemon juice
1	Baby leek (Main)
1	White wine
1	Chicken stock, or water
1 knob	Butter
1 to taste	Salt & freshly ground pepper
1 splash	Oil
1	Blue cheese

Directions

1. Trim the leeks, leaving a good amount of green (if you don't have small leeks, quarter medium sized ones and cut into smaller lengths).
2. Wash them well then place in an oven dish.
3. Squeeze over some lemon juice, add a little white wine and some chicken stock or water to just cover.
4. Add a knob of butter or a splash of oil, season very well with ground pepper and a little salt (the cheese will be salty, so go easy on the salt).
5. Cover the dish and bake in a medium oven until the leeks are just tender. Allow them to cool in the liquid.
6. To serve, remove the leeks and drain off the stock. Place them on your platter, splash on a bit more oil and lemon juice to dress.
7. Crumble the soft blue cheese (or you could use a feta) across the leeks. Add some fine lemon zest if you like, and a grind of pepper.