zoom Twice-cooked leeks with lemon and basil
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    Twice-cooked leeks with lemon and basil

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    Twice-cooked leeks with lemon and basil

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    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.

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    This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue


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    5 stars