16 young leeks, washed

2 tbsp dijon mustard

2 tbsp red wine vinegar

300 ml vegetable oil, or ground nut oil

2 eggs, hard boiled and chopped

1 bunch fresh chives, snipped

Cook in boiling salted water for 6 minutes or until tender.

Drain and lie flat to drain whilst you make the vinaigrette

Vinaigrette

Mix mustard, vinegar, salt and pepper in a bowl with a little water. Whisk, as if making a mayonnaise, slowly adding the oil to emulsify. Add a little more water if the mixture becomes too thick.

Cut the leeks in half lengthways and place on your serving dish. Scatter over the chopped eggs and snipped chives. Drizzle with the vinaigrette and eat before the leeks get cold to enjoy them .