Great with so many dishes.


  • 1 tblsp rapeseed oil
  • Knob of butter
  • 2 leeks, trimmed and finely chopped (about 150g (5oz) in total)
  • 175ml (6fl oz) cream
  • Salt and freshly ground black pepper


  • Heat a pan over a medium heat and add the oil and butter. Tip in the leeks and sauté for 2-3 minutes, until softened. Pour in the cream and cook for another 4-5 minutes, until the cream has reduced and the leeks are completely softened. Season to taste and use as required.
  • Cook Ahead: This can be made up to 12 hours in advance, then cooled and kept covered with clingfilm in a bowl in the fridge until needed. Place in a pan and reheat gently, stirring occasionally.

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