Three cornered leek creamy sauce

I think everybody needs an easy recipe for creamy, thick sauce, that you can have with pasta, fresh bread or gnocchi. My recipe uses three cornered leeks, but you can play around with flavour by using, garlic, wild garlic or mushrooms.

Foraged ingredient: three cornered leek

Ingredients list:

• 1 glass of milk or plant based ‘milk’

• 1 glass of water

• generous knob of butter

• 2 tablespoons of all-purpose flour

• 2 tablespoons of full fat spread cheese (optional)

• salt and pepper

• a bunch of fresh three cornered leeks

Method:

• melt the butter in a pan, add flour. Stir it continuously, making sure it doesn’t turn brow.

• gradually stir in the milk. I usually mix it with water, but you can stick to milk only option. Cook over medium heat, stirring frequently. Simmer for about 5 minutes

• add full fat spread cheese (this is my winter version of creamy sauce. Full fat spread cheese simply adds calories to the dish and I really need it when it’s cold). Stir it in, make sure it’s got a smooth consistency.

• now add chopped greens.

• salt and pepper to taste.