Leeks a la Grecque

• 275ml water or water & white wine
• 150ml olive oil
• 1 tbsp tomato puree
• 3 sugar cubes or 1 1/2 tsp sugar
• 50g long grain rice
• 1 lemon
• seasoning
• black olives to garnish

Trim the leeks carefully, removing the tough outer leaves and wash thoroughly.

Cut into 2.5cm slices and put into a pan with the water (or water & wine), oil, tomato and sugar.

Cook for 5 mins, covered with a lid.

Add the rice and cook for another 10 mins. The rice should have absorbed the liquid but must not be too soft.

Turn off the heat and leave, still covered for another 4 mins.

Cut the lemon in half and add the juice of half the lemon.

Season and serve garnished with black olives and lemon slices.