You can vary the choice of fresh herb to suit your own taste, or use whatever herb is available.
ingredients
serves 4
1 1/2 pound leeks
1/2 pound carrots
2 tablespoons olive oil
1 large sprig fresh tarragon
Salt and black pepper
method
1. Discard the tough outer leaves and two-thirds of the green tops from the leeks, then slice thinly, widthways. Place them in a colander and rinse under the cold tap, then drain them well.
2. Peel the carrots and grate them.
3. Heat the oil in a wok or large skillet over a moderate heat. Rinse and chop the tarragon.
4. Add the leeks to the hot oil and fry for about 2 minutes, or until they just begin to wilt.
5. Stir in the grated carrots and add salt, pepper and the chopped tarragon. Continue to cook for a further 2 minutes, then serve.
