Flap's Leeks Vinaigrette

As many people who know him can confirm, leeks are one of Flap's favourite foods to cook. The list also includes Quinces, Pears (especially from the tree in the garden) Swedes and any clear soup that involves boiling leftovers or using 'vegetable juice' (see point 4. below). Leeks vinaigrette is delicious and unusually for one of Flap's dishes, is actually quite elegant.

Leeks vinaigrette is possible only with young, slim leeks. Older, fat ones, when cooked, are too hard to cut with a normal knife and can therefore cause awkward moments - even anger - at the dining table.

Once the skinny baby leeks have been bought, the cooking and serving processes are easy:

1. Remove any outer leaves that are damaged and the loose dark green growths at the top;

2. Snip off the roots end and make all leeks the same length;

3. Boil in salted water - young leeks can take as little as five minutes;

4. Drain thoroughly by standing the leeks upside down in a collander; (I save the water they've been cooked in, as leek juice makes a fine contribution to a soup);

5. Make a vinaigrette of your choice to serve with the leeks when cool;

6. If you're feeling extravagant, cook asparagus sticks separately and serve with the leeks.