I'm leeking dinner
2 February 2011
What to do with a leek surplus in a hurry:
Sweat the leeks with two big pinches of fennel seeds and a pinch of chilli in butter and olive oil; put some penne on to boil in salty water; when the leeks are nice and soft a starting to sweeten add a small amount of lemon zest, single cream, salt and a rubbery, slightly sharp, mature cheese, like Sussex Yeoman, Manchego or Pecorino. When that's melted stir in the drained (and of course cooked) pasta. Add lemon and pepper to taste (i.e. not too much unless you're the sort of person who puts ketchup on pizza).
BOOM.
Related tags: cheese, leeks, supper