Greek Style Leeks

300 ml/1/2 pint water
finely grated rind and juice of 1 lemon
2 shallots, peeled and thinly sliced
4 sprigs parsley
1 small celery stalk, trimmed, with leaves
1 sprig fennel or a few fennel seeds
1 sprig thyme
6 peppercorns
3 coriander seeds
salt
450 g/I lb small leeks, trimmed and washed

Put all the ingredients, except the leeks, into a large pan. Bring to the boil, then lower the heat, cover and simmer for 10 minutes.

Add the leeks to the pan, cover and simmer gently for 10 to 15 minutes until tender but not broken up.

Transfer the leeks to a serving dish. Boil the cooking liquid until reduced by half. Strain, if preferred, then pour over the leeks and leave to cool. Serve cold.

SERVES 4