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Twice-cooked leeks with lemon and basil
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Serves: 4 as a side
½ lemon, zest and juice
½ garlic clove, crushed
4 tbsp extra virgin olive oil
small handful basil, smallest leaves reserved, the rest shredded
4 leeks, trimmed and halved widthways and lengthways
1. Combine the lemon zest and juice, garlic, 3 tbsp oil and the shredded basil. Season and set aside. Pack the leeks snugly in a large frying pan (they should just fit, lengthwise) in a single layer. Just cover with boiling water, season and simmer gently for 5-6 minutes, or until just tender. Carefully drain, refresh under cool water and drain again. Sit on a clean tea towel.
2. Put a griddle pan over a high heat until smoking hot. Toss the blanched leeks with the remaining 1 tbsp oil and season. Working in batches, add a single layer of leeks to the pan, cooking for 2 minutes on each side until marked with griddle lines. Serve the charred leeks with the dressing spooned over and garnished with the reserved basil leaves.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.