SPRING A leek
LEMONY CHARGRILLED LEEKS WITH BURNT SAGE BUTTER
Serves 6 as a side dish EASY 20 mins
WHAT YOU NEED
4 x 200g punnets baby leeks, washed and cut in half lengthways
2 tbsp olive oil
100g salted butter
8 fresh sage leaves lemon juice and rind, to serve
HOW TO DO IT
1 Heat a griddle pan over high heat. Drizzle the baby leek halves with the olive oil then, working in batches, arrange them cut side down in the hot pan. Grill until charred in places, about 5 minutes per side.
2 While the leeks are grilling, melt the butter in a medium saucepan placed over low heat. Once melted, increase the heat to medium and bring to a simmer. Continue to simmer until the butter takes on a deep amber hue, about 5 minutes. Add the fresh sage leaves, then remove from heat and set aside until needed.
