Slow Roasted Leeks with Thyme
- By Jo Ingleby Jo Ingleby
This can be served as a side dish, ideally with a roast dinner. Take the baby leeks and wash them well. Trim off the very end and any dark, tough green parts of the top. Place in a heatproof dish with a handful of fresh thyme sprigs. Drizzle with extra virgin olive oil, salt, pepper and a squeeze of lemon. Cover the dish with foil and place in the oven for around 40 minutes or until the leeks are really soft. Remove any thyme stalks and season to taste.