L’eek

One of my abiding memories of childhood meals is leeks in a cheese sauce.
Bless my mum but it was bloody awful: soggy, rapidly cooling chopped leeks covered in an equally cold cheesy goo surrounded by a pool of leek-flavoured watery run-off.
It put me off leeks for years.
These days they are the best thing ever if they are cut into three inch lengths, split down the middle then covered in olive oil, pepper and salt and roasted till they start to go crispy.