Cooking: Steam or Simmer

Cut your leeks into large chunks and steam for 5–10 minutes, until just tender. Test by piercing with a knife or eating a piece – any hint of raw crunch should have disappeared. Alternatively, simmer the chunks in salted water, testing in the same way. To preserve their colour, plunge them into cold water as soon as they’re done, then drain well to avoid any risk of sliminess.