Ragoût de Porc aux Poireaux

Monsieur Milbert’s leeks are monumental: great giants the size of a small rolling pin. I have to confess they are not my favourite vegetable, though they are remarkably well disguised in this simple pork stew from ‘La Vieille Cuisine Bourguignonne’ printed in Dijon in 1936. ‘For the preparation of this excellent dish,’ remarks the author, ‘it is essential to use very good olive oil.’