Recipe: Dean's bush baby leeks and whitestone blue

Dean's Bush Baby Leeks and Whitestone Blue. Photo / Jason Burgess

Grant Allen conjures up a banquet on the road

Christchurch's Farmers' Market is known by locals as Dean's Bush Market, don't ask me why. Bunches of leeks the size of spring onions beckoned (if you grow leeks use the ones you thin out). Just next door the Canterbury Cheesemongers had some pretty tasty looking Whitestone Windsor Blue which I could take back to its hometown, Oamaru. This also makes a nice side dish, served warm.

1. Trim the leeks, leaving a good amount of green (if you don't have small leeks, quarter medium sized ones and cut into smaller lengths). Wash them well then place in an oven dish.

2. Squeeze over some lemon juice, add a little white wine and some chicken stock or water to just cover.

3. Add a knob of butter or a splash of oil, season very well with ground pepper and a little salt (the cheese will be salty, so go easy on the salt). Cover the dish and bake in a medium oven until the leeks are just tender. Allow them to cool in the liquid.

To serve, remove the leeks and drain off the stock. Place them on your platter, splash on a bit more oil and lemon juice to dress. Crumble the soft blue cheese (or you could use a feta) across the leeks. Add some fine lemon zest if you like, and a grind of pepper.