A quick and simple leek dish that is perfect to serve with any roast meat.
- 4 medium leeks
- 1 knob of butter
- 1 tbsp. olive oil
- 1 shallot
- Salt and pepper
Wash the leeks and cut them in the middle lengthways before finely slicing them.
Finely slice the shallot into half-moons.
Heat the oil and butter together until foaming and then sauté the shallot for ten minutes until very tender.
Add the chopped leek and cook for another 15-20 minutes or until soft and delicious.
Season well with salt and pepper and then serve.