A fast, simple lunch using the whole leek. The darker green tops are perfectly usable; they just might need a little longer to cook and a more thorough wash. Tucked inside the leaves is a small, pale piece that we affectionately refer to as the ”niblet” – it is as tender as the pale body, so can get sliced and added at the same time as that. The tops may need an 8–10 min head start, but it will leave you with no waste, apart from the tasselled root end.
