Garden Chowder - Wash a handful of three-cornered leek and slice them up. Make small dice of an onion and two peeled celery sticks. Thinly slice a clove of garlic and dice a potato. In a heavy bottomed pan, gently sauté all of the onion, celery, garlic, potato and whites of the leeks in rapeseed or olive oil, then season with salt and pepper. Put the green, leafy parts of the leek in a blender with some vegetable stock and whizz to a thin green soupy consistency. Strain through a fine sieve and heat in a separate pan. Add a spoonful of plain flour and perhaps a knob of unsalted butter to the softened vegetables and stir in. Then begin to steadily pour the whizzed leeks into the pan and the chowder will thicken a little. Check the seasoning, add a spoonful of something creamy and garnish with some raw, chopped three-cornered leek.. Drizzle with a cold pressed oil and serve with warm, buttered brown bread.