Serves 6

1 kg (2 1/4 lb) leeks, trimmed

2 tbsp curry powder

1 bay leaf

4 tbsp extra-virgin olive oil

1 handful sultanas (golden raisins), softened in water and dried

1 apple, peeled and sliced paper thin

120 ml (4 fl oz) 1/2 cup dry white wine

salt

1. Cut a slit down through the green leaves of the leeks, open them slightly and wash them well.

2. Arrange in one layer in a large saucepan.

3. Sprinkle with the curry powder, add the bay leaf, oil, sultanas and the apple slices.

4. Add salt to taste, pour over the wine, cover and bring to a slow boil.

5. Cook for about 20 minutes, or until tender, then uncover the pan and cook until any remaining liquid has evaporated.

6. Arrange on a platter and serve.