METHOD

Top and tail the leeks and trim of any tough, outer leaves. Cut down the leek lengthways from the green end to the white. Fan out under running water to clean away all traces of mud. Trim away an inch or two of the green end and then slice what is left. Heat the olive oil in a shallow, wide saucepan and fry the whole garlic cloves until golden brown. Remove and add the leeks to the pan, saut�ing for 10 minutes until they have softened down. Add the potatoes, bay leaf and saffron and just enough water to cover the potatoes. Simmer gently for another 20 minutes or until the potatoes are tender and the water has evaporated off. Serve on its own or arranged under a fillet of grilled