900g/2lb leeks, thinly sliced
25g/1oz/2 tbsp butter
150ml/¼ pint/scant ⅔ cup crème fraîche
a pinch of freshly grated nutmeg
salt and ground black pepper
1 Cook the leeks in a pan of lightly salted boiling water for 8–10 minutes until just tender. Drain and plunge into a bowl of icy cold water. Drain and pat dry with kitchen paper.
2 Melt the butter in a frying pan, add the leeks and stir over a medium heat for 2–3 minutes. Stir in the crème fraîche and season with salt and pepper.
3 Cook for a few minutes until heated through and bubbling. Sprinkle with grated nutmeg and serve.