Braised Leeks and Apples
Cook vegetables in stock and herbs for a tasty and tender side dish that's perfect with a roast.
Arrange the leeks and apple wedges in a single layer in a wide, shallow casserole dish with a lid. Poke the sprigs of thyme in among the leeks and pour over the stock. Season and dot the butter on top.
Place over a medium heat, bring to the boil, then put the lid on and gently simmer for 15 mins or until the apples and leeks are tender.