1. Remove the coarse outer leaves from the leeks

2. Trim off the roots and cut away the green tops (leave about 4inches of white stem on the leaks)

3. Slice the leeks length-ways in half

4. Carefully open them and wash them thoroughly under cold running water

5. Tie the halved leeks in four bundles

6. Put the leeks in a pan of boiling salted water and add the bay leaf

7. Lower the heat to a simmering point

8. Cover the pan with a lid and cook the leeks for 30minutes or until they are tender

9. Lift the leeks carefully from the water and leave them to drain and cool

10. Arrange the cold leeks in a serving dish and prepare the dressing as follows:

1. Put salt and pepper in a mixing bowl
2. Add the sugar, vinegar and mustard
3. Blend the ingredients thoroughly before adding the oil
4. Add the oil and mix well
5. Taste and add more vinegar if necessary
6. Stir in the chopped parsley

11. Spoon the dressing over the leeks

12. Leave the salad to marinate in the dressing until ready to serve

13. Garnish with slices of the boiled eggs

List of ingredients required:

(serves 4 people)

1 bay leaf
2 tablespoons wine vinegar
Salt and black pepper
1 level tablespoon freshly chopped parsley
3 to 4 tablespoons olive oil
1 level teaspoon caster sugar
1/4 level teaspoon mustard
8 small leeks
2 hard-boiled eggs (garnish)