Leek vinagrette

Cut both ends off the leeks then peel and wash them thoroughly

Tie the leeks together (in two bunches of 3) and put them in a pan of boiling water for 20 mins checking that they are soft before removing from the heat

Rinse the leeks in cold water and dry them before cutting into 7cm lengths

Prepare the vinagrette by mixing 3 tbsp of white wine vinegar, 1 tsp mustard and the olive oil - season with salt and pepper

Chop the shallots finely and add them to the vinagrette mixing all ingredients well

Arrange the pieces of leek in a serving dish and pour the vinagrette over them

Leave in the fridge for 1 hour before serving