Serves: 4

500 g leeks

150 ml white wine

2 tbsp olive oil

1 garlic clove, chopped finely

25 g pine kernels, chopped finely

50 g parmesan cheese, grated (optional)

salt

1. Preheat the oven to 200°C,400°F, Gas Mark 6.

2. Cut the leeks in half lengthways, then into 10-15 cm lengths.

3. Put the leeks in a 750 ml ovenproof dish. Pour over the wine and olive oil and sprinkle with salt.

4. Mix together the garlic, pine kernels and parmesan and sprinkle over the top.

5. Cover and bake in the oven for 15 minutes, then remove the cover and continue baking for a further 10 minutes or until the top is golden and bubbling.