From a very young age, one of Neven's favourite pastimes was to shadow his mother in the kitchen, watching her cook; his pastime soon became ...
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.