Braised Leeks with Sourdough Crumb
Photography by Olivia Galletly.

These sweet and tender leeks are so easy to make and seriously delicious – especially with a crunchy garlic and parsley sourdough crumb to finish.
Serves: 4
INGREDIENTS
LEEKS
3 leeks, trimmed, sliced in half length and crossways
30 grams butter
SOURDOUGH CRUMB
2 slices sourdough, crust removed
1 clove garlic,finely chopped
1 tablespoon chopped fresh parsley
1 teaspoon olive oil
sea salt
METHOD
Preheat the oven to 180°C regular bake.
Leeks: Place the leeks cut side up in a large ovenproof pan. Add the butter and enough water to just cover the leeks. Simmer gently until the leeks are tender, roughly 15 minutes. Place the leeks in the oven and bake for about 20 minutes, or until golden.
Sourdough crumb: Toast the sourdough then blitz into a fine crumb. Place in a bowl and mix through the garlic, parsley, olive oil and sea salt.
To finish: Scatter the breadcrumb mixture over the leeks and return to the oven for 5-10 minutes, or until golden and crisp.
latest issue:
Issue #104
The latest issue of dish has arrived just in time to crank up the heat and the comfort factor! Grab a spot by the fireplace with our Après-Ski inspired dishes - think golden, crispy potato rösti and mulled wine. The temperature rises with our spicy curries while our flavourful one-pan chicken dinners keep the dishes to a pleasing minimum. Our Dinner for Six section will bring friends and family together for two festive mid-winter feasts, but beware, the puds and desserts from our Sweet section may cause them to outstay their welcome. There's no time like pie time, but when you don't have any time, our Food Fast section will help you whip up some delicious meals in a hurry.