Instructions: Cut the leeks into 4-5cm lengths then shred finely. Melt the butter in a wide pan and add the leeks. Stir to mix, then add the orange juice and a little salt and pepper. Cover and simmer gently together for 10 minutes or so, stirring occasionally, until the leeks are just tender. Uncover and boil off most of the watery juices until all that remains is a few tablespoons of buttery liquid.Now sprinkle with the flour and stir to mix evenly. Gradually add the milk, stirring and then the orange zest. Bring to a simmer and cook for 3-5 minutes until very thick and creamy. If absolutely necessary add a little more milk. Season with salt and pepper and stir in the lemon juice.

Taste and adjust seasoning. If not using immediately, spear a small knob of butter on the tip of a knife and rub over the surface to prevent a skin forming. Serve with roast pork, chicken or fish.

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