Ingredients
3 tbsp olive oil
2 romanesco, quartered
170g/6oz leeks, chopped
1 lemon, zested
110ml/4oz double cream
2-3 tbsp white wine
1 tbsp wholegrain mustard
salt
freshly ground black pepper

Method
1. Preheat oven to 250C/500F/Gas 9.
2. Heat olive oil in a medium, oven-proof frying pan.
3. Add the 85g/3oz chopped leeks and fry for two minutes.
4. Add the romanesco and spoon the oily leeks over them.
5. Transfer the frying pan to the oven and roast for 12-15 minutes or until soft.
6. Prepare the sauce by pouring the cream into a small pan.
7. Place over gentle heat. Add the wine, to taste.
8. Add the chopped leeks and mustard and heat gently for 3-4 minutes.
9. Remove the romanesco from the oven and tip into a serving dish.
10. Pour over the sauce, season and serve.