CREAMY LEEK SAUCE FOR PASTA
Put chopped leek in a pan with either a little olive oil or butter (or a bit of each!), a dash of white wine, a small clove of garlic (crushed or finely sliced) and salt and pepper. Cover the pan to retain the moisture, and cook gently until the leek is completely soft. Add a carton of double cream and cook on a low heat until the sauce thickens. Add fresh chopped parsley shortly before removing the sauce from the heat.
This method works equally well with mushrooms instead of leeks to make a creamy sauce.