WASH THE LEEKS, then slice them thinly. Stew the leeks and garlic in a tablespoon of butter for five minutes. Add the wine and mustard, increase the heat and cook for a further five minutes or so, stirring, until the leeks are just tender. Pour in the cream and cook on high for one more minute. Allow this to cool before stirring in the cheese, walnuts and some seasoning.
YOU WILL NEED O