Creamed leeks
Creamed leeks are a great side for roast chicken. Much easier to make than cauliflower cheese, but hitting the same spot.
By James Martin
From Ready Steady Cook
Method
Heat the oil and butter in a frying pan and gently fry the garlic with the leeks and thyme leaves (if using) for 3-4 minutes, or until the leeks are soft.
Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6-8 minutes, stirring occasionally.
Serve immediately, or transfer to an oven dish, cover with kitchen foil and keep warm in the oven until ready to serve.