Leeks A La Grecque

300 ml1/2 pint water (or 150 ml/1/4 pint dry
white wine and 150 ml/• pint water)
finely grated rind and juice of I lemon
2 shallots, peeled and thinly sliced
4 parsley sprigs
1 small celery stalk, with leaves
1 fennel sprig or few fennel seeds
1 thyme sprig
6 peppercorns
3 coriander seeds
salt
450 g/1 lb leeks, trimmed and cleaned

Put all the ingredients in a large pan, except the leeks. 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