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​Braised Leeks with Capers and Herbs

Braising Leeks is a great way of making the most of large chunky leeks, the slow cooking makes them melt in the mouth and the capers, lemon and fresh herbs makes them zing.

Braised Leeks with Capers and Herbs

Serves 4

Dietary: Vegan


  • 4 large leeks, cut off the bottoms and the tops where the green starts


  • 2 tbsp olive oil
  • 2 tbsp capers, roughly chopped
  • zest of 1/2 a lemon
  • 2 tbsp of freshly chopped flat leaf parsley/chervil
  • black pepper


  1. Pre heat oven Gas 6/200C.
  2. Oil a baking dish.
  3. Make sure the leeks are clean (soaking in a large bowl of water is easiest).
  4. Place the leeks in a single layer in the baking dish, try to keep the pieces whole.
  5. Cover tightly with tin foil and bake for 20-30 minutes. The leeks should be soft but not browning.
  6. Mix the dressing ingredients together and season with black pepper.
  7. While the leeks are still warm fold in the dressing and serve.


  • Try fennel with the leeks and serve with new potatoes as a warm salad.
  • Top with blue cheese and crushed walnuts.

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