brothy jammy leeks
a quietly perfect side that makes hosting feel effortless
ingredients
4 leeks
25g butter
Glug of olive oil
½ cup vegetable stock
Zest of ½ lemon
Salt and pepper
method
Trim the roots and dark green tops from the leeks, then slice lengthways into halves or quarters. Wash thoroughly to remove any grit.
Arrange the leeks snugly in a baking dish. Season with salt, drizzle with olive oil, and dot with small knobs of butter. Pour the stock or bone broth around (not over) the leeks.
Cover tightly with aluminium foil and roast at 200°C (fan 180°C) for 25–35 minutes, until completely soft and jammy. Remove the foil for the last 5 minutes to add a little colour (or you can just do this when you reheat if you’re prepping ahead).
Serve the leeks in their brothy juices and finish with lemon zest and cracked pepper.
