Leek, Stilton and cob nut salad

Serves 4

A simple starter using subtly flavoured young leeks and crunchy cob nuts, which are in season for another few weeks. The useful thing about this dish is that you can get it ready well ahead of your dinner-party guests arriving, and dress it when you're ready to serve.

250-300g young or baby leeks, cleaned
150g Stilton cheese, broken into nuggets
25-30 cob nuts, peeled
1tbsp olive oil
1tsp sea salt

For the dressing

1tbsp cider vinegar
1tsp Dijon mustard
2tbsp olive oil
2tbsp vegetable or corn oil

Bring a pan of salted water to the boil and cook the leeks until they are tender. Drain them and leave to cool but do not chill. Meanwhile, crack the cob nuts and put the kernels into a pan or tray with the olive oil and salt and brown lightly under the grill or in a medium oven, stirring every so often. Make the dressing by whisking all the ingredients together. Season.

To serve, arrange the leeks on plates and spoon over the dressing. Then scatter over the cob nuts and cheese.