From the book MasterChef Cookery Course -- published by DK and priced £26.

(Serves 6-8)

  • 2 small leeks
  • 500g spring greens
  • Vegetable oil
  • 4tbsp pine nuts
  • 4tbsp water
  • Salt and pepper

Trim and wash two small leeks and diagonally slice into 2cm (¾inch) thick pieces.

Finely shred the spring greens.

Heat 1 teaspoon of vegetable oil in a large frying pan or wok, then add 4 tablespoons of pine nuts and stir-fry until golden.

Remove from the heat and drain on kitchen paper. Add 2 tablespoons more oil to the pan then add the leeks and stir-fry over medium heat until they are softening - for about 3 minutes.

Next, add the greens, salt and pepper and 4 tablespoons of water. Stir-fry for 3 minutes until the greens are tender.

Top with pine nuts and season well.