A fondue of leeks

1 Trim the leek, removing the darkest parts. Slice it in half lengthways, then shred as thinly as you can.

2 Put the leeks in a colander, wash and give a gentle shake, leaving a little residual water on the leeks.

3 Melt the butter in a pot and add the leeks, cook on a medium heat for five minutes until they start to soften, then dust the flour over the top of the leeks .

4 Cook for two more minutes, then add the creme fraiche, mustard and seasoning.

5 Remove from the pan straight away and serve immediately, or spread out on a tray to cool to keep its colour. They can be kept in the fridge to be gently reheated later.