- 20-24 baby leeks, about 5-6 per person depending on size, trimmed
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 85g hazelnut, toasted
Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…
- 4 tbsp olive oil, plus a little extra for griddling
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice ½ orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tsp sherry vinegar
- small bunch parsley, leaves picked and chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Arrange the leeks in a wide, lidded pan, so they’re no more than 2 leeks deep at any point, then pour over enough boiling water to cover. Cover the pan and cook for 4-6 mins until just tender. Drain, refresh in cold water, then drain again. Now set aside until you are ready to serve.
Whizz the nuts in a food processor until finely chopped but not powdery, or chop by hand. Mix with the oil, citrus juices and vinegar. Season well.
To serve, heat a griddle or frying pan and toss the leeks in some oil. Griddle batches for 1 min on each side until slightly charred and warmed through, then put onto 4 plates. Stir the parsley into the nutty dressing, spoon over and serve.