Caramelised Leeks

|The balsamic vinegar adds sweet and sour notes to the savoury oniony depth of the baby leeks. Serve these alongside a simple roast chicken or fish|leek|270g baby leeks 1 tbsp olive oil4 tbsp Balsamic Vinegar of Modena |1. Fill a large pan with lightly salted water bring to a simmer and cook the baby leeks for 4-5 minutes or until just starting to soften. Drain well. Spread out on a tray in a single layer to cool slightly.2. Use a sharp knife to cut the baby leeks in half lengthways then brush the cut sides of each with a little of the olive oil.3. Heat a non-stick frying pan over a medium-high heat and cook the baby leeks cut-side down for 3-4 minutes or until deeply caramelised (do this in batches if needed). Transfer to a serving platter then drizzle with the balsamic vinegar and serve.|5.00 minutes|4|Olive Magazine