Instructions: Cut the leeks into 4cm lengths then shred finely.

Melt the butter in a wide frying pan or shallow saucepan and add the leeks.

Stir to mix then add the orange juice and a little salt and pepper.

Cover and simmer gently for 510 minutes until virtually all the liquid has evapourated. If necessary uncover and cook for a minute or so longer to drive off the excess.

Now sprinkle with flour and stir for 1 minute.

Gradually add the milk stirring then the orange zest.

Bring up to a simmer and cook for 35 minutes until very thick and creamy.

If absolutely necessary add a lilttle more milk.

Season with salt and pepper and stir in a dash of lemon juice.

Adjust seasoning and serve.

This dish can be cooked in advance in which case spear a small knob of butter on the tip of a knife and rub over the surface while still hot to prevent a skin forming. Leave to cool and reheat when needed.

Serves 4

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