The leek is what brings it all together, leeks and butter are meant to be together, combined with gentle slow cooking results in beautiful sweet white leeks. We don’t want any brown bits; essentially by slow cooking over low heat with a lid on you end up steaming them in their own juices. So resist the urge to hurry things up, don’t turn the heat up, no need to stir, just check after 10 minutes to make sure they aren’t browning (browned leeks can taste bitter). A good little trick I learnt from Nigel Slater is to pop a sheet of grease proof paper on top of the leeks then pop the saucepan lid on.
We have many enamel pie plates and baking dishes at home, most of which we found for a very reasonable price in second hand / antique shops or check out your local op shop.
Click here for recipe – Chicken & Leek Pie