If you’re cooking for kids, use just apple juice instead of wine and water – it will cook down to a deliciously sweet glaze.
Toast the hazelnuts in a dry frying pan set over a medium heat. Leave to cool a little, then roughly chop and set aside.
Melt the butter in a large pan. Add the leeks and cook over a low heat for 5 minutes. Add the wine and water, or apple juice, and 1 tbsp dill. Season well and cover.
Cook for a further 15-20 minutes, until the leeks are tender and glazed (very little liquid should remain in the pan). To serve, transfer to a serving dish and scatter over the remaining dill and the chopped hazelnuts.
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