I love leeks and its a good job because they seem to be in the veg box delivery every week at the moment. I’ve done them buttered, creamed and baked in white sauce. I was running out of ideas when yet another batch arrived this week. They hung around in the fridge for a few days so when I came to cook them it was a work night, meaning I needed a minimum-effort recipe. This one fits the bill and gave the leeks a deep, rich flavour as well as an unctious, satisfying texture. The juices can be utilised as a sauce for whatever the leeks are accompanying. Definitely one I’d do again.
3 small leeks
3 tbsps good oyster sauce (Kum Lee brand for example)
2 tbsp black chinese vinegar (or balsamic vinegar)
1 tbsp fish sauce (or soy sauce)
1 tbsp honey
1 tbsp sesame oil
Clean, trim and halve the leeks. Place them cut side down into a tight fitting bowl and pour over the combined sauce ingredients. Cover tightly with foil and bake for 30 to 40 mins and gas mark 5.
SERVES TWO TO THREE PEOPLE