Trim the leeks of all hard outer leaves, wash thoroughly and cut into shorter lengths.
For the dressing: put the shallot, garlic, mustard and wine vinegar into a bowl and whisk together for 1 minute. Slowly add the oil, whisking as you do, then season with salt and pepper to taste.
Pour the mustard dressing into a roasting tray and bring to a simmer over a medium-low heat. Add the thyme and garlic, then the leeks. Cook in the oven for 30 minutes until tender and lightly caramelised.
Transfer the leeks to a warmed serving dish, spoon on some of the dressing and finish with a sprinkling of chopped chives. Serve hot or cold.
Trim the leeks of all hard outer leaves, wash thoroughly and cut into shorter lengths.
For the dressing: put the shallot, garlic, mustard and wine vinegar into a bowl and whisk together for 1 minute. Slowly add the oil, whisking as you do, then season with salt and pepper to taste.
Pour the mustard dressing into a roasting tray and bring to a simmer over a medium-low heat. Add the thyme and garlic, then the leeks. Cook in the oven for 30 minutes until tender and lightly caramelised.
Transfer the leeks to a warmed serving dish, spoon on some of the dressing and finish with a sprinkling of chopped chives. Serve hot or cold.
Trim the leeks of all hard outer leaves, wash thoroughly and cut into shorter lengths.
For the dressing: put the shallot, garlic, mustard and wine vinegar into a bowl and whisk together for 1 minute. Slowly add the oil, whisking as you do, then season with salt and pepper to taste.
Pour the mustard dressing into a roasting tray and bring to a simmer over a medium-low heat. Add the thyme and garlic, then the leeks. Cook in the oven for 30 minutes until tender and lightly caramelised.
Transfer the leeks to a warmed serving dish, spoon on some of the dressing and finish with a sprinkling of chopped chives. Serve hot or cold.