Romanesco cauliflower, roasted with mustard cream sauce

3 tbsp olive oil                                                        110ml double cream
2 romanesco, quartered                                     2-3 tbsp white wine
170g leeks, chopped                                            1 tbsp wholegrain mustard
1 lemon, zested                                                       salt and freshly ground black pepper

 Method

• Preheat oven to 250C/500F/Gas 9. Heat olive oil in a medium, oven-proof frying pan.
• Add 85g of the chopped leeks and fry for two minutes. Add the romanesco and spoon the oily leeks over them. Transfer the frying pan to the oven and roast for 12-15 minutes or until soft.
• Pour the cream into a small pan. Place over gentle heat. Add the wine, to taste. Add the chopped leeks and mustard and heat gently for 3-4 minutes.
• Remove from the oven and tip into serving dish. Pour over the sauce and season.