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Charred Leeks
4 people
Love me tender, love me leeks. Use this magic trick to get the tenderest leeks. A great one to try on your barbecue in summer. Gorgeous as a side to a roast, or pair with a herby ricotta or poached eggs and hollandaise for a wicked salad.
Ingredients
- A bundle of leeks
- A gloss of olive oil
- Sea salt and freshly ground pepper
- A squeeze of lemon, if you like
Method
1. Preheat your grill to its highest setting. Set a baking tray under it to heat up.
2. Give your leeks a good wash – make sure you get all the grit that might have snuck down into the layers. Here is our How to Clean and Prep your Leeks recipe for tips on cleaning your leeks. Keep the rooty ends intact.
3. Arrange your leeks on the heated tray in a single layer. Let them really char on the tops with a few crisp black bits on the outside. It’ll take 10-15 mins, or a little longer if your leeks are quite chunky.
4. Pile onto a big board or serving platter. Gloss with olive oil. Dust with salt and pepper. To eat: Just strip off any blacked bits and inside you’ve got the most tender leeks ever.
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£3.10(51.7p per 100g)
Number of pieces may vary depending on weight. Unwaxed.
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