David Brabyn
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1. Trim the ends off the leek leaves to make two 7″-long pieces. Place parsley, thyme, and bay leaves in between the leek leaves. David Brabyn
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2. Using an 18″-long piece of kitchen twine, wrap tightly to form a packet. David Brabyn
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3. Trim excess twine; add to sauce or stock. David Brabyn

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