1. Trim the leeks to leave the white and light green portion only, then trim the root so that the leek still holds together but any tough root is removed. 

2. Take a pot or deep pan large enough to hold the leaks, fill with enough water to cover them and salt it as you would for pasta. Bring to a simmer, add the leeks and simmer for about 20 minutes, until a sharp knife inserted into them enters and exits easily. Drain well and remove to a plate. 

3. Whisk the vinegar, mustard, olive oil and sugar together to form a smooth vinaigrette. Whisk in the eschalot. 

4. Cut the leeks in half lengthways, arrange on a plate, pour the dressing over them and serve.

Also try: Adam Liaw's poule au pot

Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.

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