Saturday Part 2 - Creamed Leeks and Pan cleaning

My son has just returned from University and has risen for breaksfast at 3pm. As a treat, I am doing a bit of a fry up but would like to get some vegetable matter into him too. In a flash of inspiration I see the opportunity to get rid of the leek tops I had left over from my previous activities and, instead of the traditional baked beans, I offer him some creamed leeks - which I know he is rather fond of.

So off we go...

• Leek tops
• Good sized knob of butter
• Half a teaspoon of cornflour (or a whole teaspoon of regular flour and more butter)
• Milk 70-100ml
• Tablespoon of full fat sour cream
• Black pepper

Cook the leeks in the butter until nice and soft. I prefer to do this until they are just starting to brown to be sure to have some nice sweet caramelisation.

Now, if using regular flour, add it to the leeks and stir until it has absorbed all the butter to make a leeky roux. Then add the milk and stir. Otherwise, mix the milk and the cornflour, add to the mix and stir immediately. Add the sour cream and a good few turns of black pepper. Viola, one happy boy...

So what's with the scrambled eggs? Well, as I said, I am lazy and eggs are really good pan cleaners. So after frying the bacon and sausages above, I pour off any excess fat and then use the scrambling to loosen any stuck on bits - a bit of cheese helps the process too!

Pan cleaning in progress