Vegetarian mains
Honey and lemon leeks
As well as being a good side for chicken, these simple and delicious leeks are lovely served as a mezze dish. If you are eating them cold, replace the cooking butter with olive oil and scatter with fresh herbs.
Cook's notes
If you can see mud trapped between the leaves, wash the cut pieces then stand on end in water for 15 minutes - the dirt should drain out.
Ingredients
- 4 large or 6 small leeks
- 40g butter
- 2 tsp honey, preferably clear
- juice of ½ lemon
- salt and pepper
Method
-
Step 1
Wash and trim the leeks and cut into 1.5'- 2' lengths.
-
Step 2
In a large, heavy based pan with a lid, melt the butter then add the cut leeks and honey. Shake or stir to mix the honey with the leeks.
-
Step 3
Cover and place on a very low heat for 10-15 minutes, stirring occasionally until the leeks are soft but still hold their shape.
-
Step 4
Season with salt and pepper, with a good squeeze of lemon. Turn out onto a serving plate with the sticky juices.
