Step 1

Cut the leeks into 10cm lengths, washing out any grit

Step 2

Add the leeks and oil into a saucepan, making sure the leeks can all sit comfortably in a single layer.

Step 3

Sautee the leeks for a few minutes.

Step 4

Add the tarragon on top of the leeks, & clamp the lid down on the saucepan. This will ensure the leeks steam in their own juices, softening their insides and caramelising the outer leaves.

Step 5

Serve with a sprinkle of extra tarragon & a smidge of salt.