• 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

1. Preheat the oven to 185°c / gas 6.
2. Trim the leeks of all hard outer leaves, wash thoroughly and cut into shorter lengths.
3. 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.
4. 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.
5. 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.