(from The Natural Cook by Tom Hunt)

Leeks take well to braising, becoming
soft, savoury and sweet.
Serve these with most meals, or make
into cooked salads.
Serves 4 as a side dish.
400g leeks, 2 garlic cloves, 3-4 sprigs of
thyme, splash of white wine, 50g butter.
Preheat the oven to 180oC.
Remove the roots and cut the leeks into
5cm pieces.
Give them a rinse,
being careful to remove any mud
from the layers of the upper stalk.
Keep the darkest green tops for a stock,
as they taste a bit earthy to eat alone.
Fill a baking tray with the leeks.
Chop the garlic and scatter it over the leeks
with the thyme and wine.
Cut and pinch the butter into smaller
pieces and place some on each bit of leek.
Cover with foil and pop in th oven for
35 – 40 minutes, shaking the tray
halfway through the cooking time.