Sometimes you just know when a dish is going to be good and when you combine ingredients like leeks with blue cheese you won't be disappointed!

Serves 4

For the sauce

100g Greek yogurt

50g sour cream

50g blue cheese

2 garlic cloves, crushed

2 Tbsp lemon juice

3 Tbsp olive oil

½ tsp salt

Small handful flat-leaf parsley, finely chopped

1 tsp finely chopped dill leaves

For the fritters

3 leeks (450g trimmed weight)

1 small onion, diced finely

140ml olive oil

25g parsley, finely chopped

1 tsp ground cumin

½ tsp ground turmeric

1 tsp sugar

½ tsp salt

1 egg white

120g self-raising flour

1 tbsp baking powder

1 egg

150ml milk

55g unsalted butter, melted

Method

To begin start with the sauce.  Put all the sauce ingredients into the bowl of a food processor, blitz the mixture until it is well combined and almost smooth, set aside.

Cut the leeks into  thickish  rounds, rinse and dry. Over medium heat, sauté the leeks and onion in a pan with a generous glug or two of oil until soft - about 10-15 minutes (remember you are trying to soften them not colour them) - then transfer to a bowl and add the parsley, dill, spices  and salt. Leave to cool.

In a large bowl, mix the flour, baking powder, egg, milk and butter to form a batter, mix through the cooked leeks and onion.

Whisk the egg whites until stiff and gently fold through leek mixture.

Put two tablespoons of oil in a frying pan over medium heat. Spoon the mixture into the pan to make fritters, large (8) or small (16) and fry for two to three minutes a side, until golden and crisp. Transfer to kitchen towel and repeat, adding oil as needed, until the mixture is used up.

These are definitely best served warm with the creamy sauce generously served with these.  I also like to add a peppery green salad as this contrasts well.