Leeks 800g Thyme 2 sprigs Garlic 4 cloves, peeled and sliced For the mustard dressing: Banana shallot 1, peeled and finely chopped Garlic 1 clove, peeled and finely chopped English mustard 2 tsp White wine vinegar 4 tsp Sunflower oil 300ml Sea salt and freshly ground black pepper To finish: Chopped chives 1 tbsp

Preheat the oven to 185°c / gas 6. 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. Find more of Nathan’s domestic dishes in Nathan Outlaw’s Home Kitchen .

Sides

Braised leeks in mustard dressing

Nathan Outlaw shares his comforting recipe for braised leeks with mustard dressing

Added on April 5, 2017

‘When we have roast beef or chicken for Sunday lunch, we often serve this braised leek dish as a side,’ says chef Nathan Outlaw

Serves 4

Oven temp 185°c / gas 6

You will need

Leeks 800g
Thyme 2 sprigs
Garlic 4 cloves, peeled and sliced

For the mustard dressing:

Banana shallot 1, peeled and finely chopped
Garlic 1 clove, peeled and finely chopped
English mustard 2 tsp
White wine vinegar 4 tsp
Sunflower oil 300ml
Sea salt and freshly ground black pepper

To finish:

Chopped chives 1 tbsp

Method

Preheat the oven to 185°c / gas 6.
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.

Find more of Nathan’s domestic dishes in Nathan Outlaw’s Home Kitchen.

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You will need

Leeks 800g
Thyme 2 sprigs
Garlic 4 cloves, peeled and sliced

For the mustard dressing:

Banana shallot 1, peeled and finely chopped
Garlic 1 clove, peeled and finely chopped
English mustard 2 tsp
White wine vinegar 4 tsp
Sunflower oil 300ml
Sea salt and freshly ground black pepper

To finish:

Chopped chives 1 tbsp

Method

Preheat the oven to 185°c / gas 6.
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.

Find more of Nathan’s domestic dishes in Nathan Outlaw’s Home Kitchen.