Devonshire Leek Pie

• 8oz shortcrust pastry
• 6 large leeks
• ½ pint milk

Roll out the pastry to make a ‘lid’ for the pie dish. Wash and trim the leeks and cut the white part (and a little of the green) into one-inch pieces. Put into the milk with salt and pepper, and simmer gently until the leeks are just tender. Pour into the pie dish and add the cream. Cover with the pastry, and bake at 400°F, 200°C, gas mark 6, for thirty minutes. Serve with cold meat.