Thyme leaves to garnis
1. The day before serving, cut leeks from top to root and wash thoroughly under cold water. Thinly slice on the diagonal, put in a plastic bag and chill ready to cook.
2. Put a large pan over a medium heat, add butter and let it melt over the base. Add the leeks with plety of seasoning and stir to coat with butter. Turn heat odwn low, cover pan and cook for another 15 minutes until tender. Serve with extra butter and a sprinkle of thyme.