Braised baby leeks with black Tapenade
You will need:
20 baby leeks
red wine vinegar
1 teaspoon chopped fresh thyme leave 2 cloves garlic, peeled and slices
4 table spoon black olive Tapenade, salt and pepper
Preheat your oven to 200°C/400°F/gas 6. I like to serve 4 or 5 baby leeks per person, depending on their size. Lightly trim both ends and peel back the first or second layer of leaves and discard. Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften – this is called blanching. Drain them well (if there’s too much water in them they won’t roast properly) and toss in a bowl with a good drizzle of olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic. Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 3 minutes until cooked. Keep your eye on them! Spoon the tapenade on top and serve.