Step Put the shells and the rest of the rest of the ingredients for the sauce, except 80g cold unsalted butter, in a pan with 450ml of stock from the leeks. Simmer gently for about 30 minutes.

The method has another perk, too. By keeping the layers connected at the root, you can serve roasted, braised, or grilled leeks (mostly) whole. For smaller leeks, you may only need a single ...

8. To assemble, place the grilled vegetables on top of the leek purée, then finish with the dressed herbs and a final drizzle of the lemon dressing before serving.

To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the ...