4 medium sized leeks

3-4 tbsp vegetable oil (or 50g of butter if not vegan)

Juice and grated rind of one organic orange


Wash the leeks very thoroughly.  Cut the leeks into slices including some of the green tops if not too coarse. 

Warm the oil in a heavy-bottomed saucepan with a close-fitting lid. 

Add the leeks and orange juice and rind.  (If you can’t get organic oranges, omit the rind.) 

Cover the pan and leave it on a very gentle heat until the leeks are cooked, which will take about 35 to 45 minutes. 

Check every now and then to make sure the leeks are not getting dry; add a couple of tablespoons of water if necessary to prevent burning.