Roasted Leek with Chilli

Ingredients

• Large leeks 2
• Vegetable oil 2 tbsp
• Garlic cloves 2
• Fresh ginger 1 inch piece
• Red chilli 1
• Soy sauce 2 tbsp
• Lime juice 1 tbsp
• Light brown sugar 1 tsp
• Toasted sesame seeds (optional garnish) 1 tsp
• Spring onion, finely sliced (optional garnish) 1

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Trim the root and dark green tops from the leeks. Cut each leek into 3-4 cm chunks. Wash thoroughly to remove any grit.
2. Place the leek chunks on a baking tray, drizzle with 1 tbsp of the vegetable oil, and season lightly with salt and pepper. Roast for 15-20 minutes, or until tender and slightly caramelised.
3. While the leeks are roasting, finely mince the garlic and grate the ginger. Finely chop the red chilli (deseed if you prefer less heat).
4. In a small bowl, whisk together the soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and chopped chilli. This is your glaze.
5. Once the leeks are tender, remove them from the oven. Drizzle the glaze over the hot leeks on the baking tray and toss gently to coat. Return to the oven for a further 5 minutes to allow the glaze to bubble and thicken.
6. Serve the glazed leeks immediately, garnished with toasted sesame seeds and sliced spring onion, if using.