It looks pretty sprinked with finely snipped chives and grated egg but it is also lovely with roast tomato halves, cooked in a low oven for at least an hour to concentrate the flavours. Allow to go cold before serving

Serves 4

Prep: 15 min

Cook: 10 min

1 large fresh egg

400g trimmed leeks

1 tbsp smooth Dijon mustard

2 tbsp red wine vinegar

approx 150ml peanut oil or other flavourless oil

small bunch of chives, finely snipped

Fresh, crusty bread and unsalted butter (to serve)

METHOD

Trim the leeks, leaving about 2.5cm green. Soak to remove dirt and cook in approx 8cm lengths in a steamer or fast-boiling, well-salted water for about 8 minutes until tender. Leave steamed leeks to cool and drain boiled leeks, propping them up in a colander. Working by hand with a globe whisk or in a liquidiser, blend the mustard, 2 tbsp water, vinegar, and a generous seasoning of salt and pepper, then pour in the oil in a thin stream until homogenised. If it seems too thick, thin with a little more water. The ideal consistency is that of thin salad cream. Boil the egg for 10 minutes. Crack all over and hold under cold water to shell. Slice the leeks lengthways and arrange, cut side uppermost, on a platter, and spoon over the dressing. Finely grate the egg over the top and sprinkle with chives.

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