For one of my first-ever writing gigs, I had to write an article on chopping leeks. But I was a fraud: I'd never chopped a ...

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.

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.