Baked leeks and dill

Winter

Leeks are an allium, like onions, shallots and garlic, but they don’t behave in the same, aggressive way. They are far less shouty, and more gentle and sophisticated in how they go about things.
I love to bake them – and it’s so nice to serve them whole once in a while. Look out for small- to medium-sized leeks and be extra-generous with the dill. Serve them with grilled fish or roast chicken.

Serves 3-4

Ingredients

8–10 young leeks
25g (1oz) unsalted butter
Flaky sea salt and freshly ground black pepper
1 small handful of dill, chopped, to serve

Method

Heat the oven to 210°C/190°C fan/415°F/gas mark 6–7.

Trim the leeks but leave them whole, then wash them as best you can by letting cold water run down into their tops and giving them a good old shake. If there is any earth in there, you want to try to get it out.

Arrange the leeks in a suitably sized roasting tin and dot over the butter. Add 100ml (31⁄2fl oz) of water and season well with salt and pepper. Use a large sheet of kitchen foil to cover the leeks, making sure you crimp the edges really well to seal in all the steam.

Pop the tin in the oven and bake the leeks for 35–40 minutes, until they are nice and tender. (It’s easy to check this: simply uncover, slice off a piece from one of the leeks and eat it.) Scatter the dill over, sprinkle with flaky salt, and serve.

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