Leeks, to me, are one of the most underrated vegetables. They are full of valuable prebiotic fibre and oestrogen detoxing sulphur and, cooked well, they become velvety and unctuous, complementing both meat and fish. The recipe below works well with any robust fish or seafood, it’s delicious with chicken or lamb, and even makes a great pasta sauce. (Black bean spaghetti is my new guilty pleasure!)
- 3 or 4 leeks
- 3 or 4 tomatoes
- 8 5mm thick slices of good quality chorizo sausage (the thin variety)
- Fresh thyme
- salt and pepper
- extra virgin olive oil
- a dash of cream
- Preheat oven to 190’C
- Slice the leeks into 5cm chunks and place them end up in a cast iron baking dish.
- Cut the tomatoes into wedges and arrange round the leeks.
- Add the chorizo evenly around the dish
- Scatter with thyme, salt and pepper.
- Drizzle olive oil all over letting it sink into the leeks.
- Bake in the oven for around 50 minutes until the leeks are starting to collapse
- Remove from the oven and, if you are feeling decadent, allow to cool for 5 minutes and drizzle with a small amount of double cream.