Leeks
One of the downsides of earthing up your leeks to create long white shanks is that soil will get between the leaves. Worry not. Trim off the coarse green leaves at the tip and stand the leek on its roots and make two vertical cuts down the stem at 90 degrees to each other. Now you can peel back the leaves under the tap to remove trapped soil.
Quick leeks
Chop up the leeks and add to a pan with a knob of butter, salt and a little water. Cover and cook gently for 4-5 minutes, stirring from time to time. If they look like burning add more water. If they're too sloppy leave the lid off. You're aiming for tender leeks coated, but not dripping with buttery sauce.
Steamed Leeks
If you want to avoid butter, steaming is much better than boiling. Cook for 3-4 minutes over boiling water. Any more and they can start getting slimy.
Braised Leeks
Take 6 large leeks, cut off the white sections and chop them into 2in lengths. Melt 30g of butter in a pan, add the leeks, salt and pepper and 4tbsp of vegetable stock. Simmer covered for 40 minutes. Remove the leeks and boil the stock down till it thickens slightly, then pour over the leeks. Chopped parsley makes a nice finishing touch.