Sweet leek cannelloni

1. To make the compote, slice one leek into rings as thinly as possible. Rinse in plenty of cold water.
2. Mix with the sugar and orange juice and boil the compote on a medium heat until cooked.
3. Once most of the liquid has evaporated and the leek is cooked, you can finely blend the leek in the food processor if desired.
4. To make the cannelloni, cut the white part of the leek in half and blanch in salted water.
5. Place a piece of plastic film on the work surface.
6. Place the leek slices on the film so that they overlap one another to form a neat rectangle.
7. Divide the compote over the leek slices and roll them up tightly to form cannelloni.

Serving suggestions:

• As part of a cold starter or amuse-bouche.
• Ideal as a vegetarian component.
• Perfect combination with components of pork and mustard.