The best places to eat, stay, shop and visit in the South West

Braised leeks in mustard dressing

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

‘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
  • 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.

Supported by

Indy Cafe Cookbook Volume 2

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

  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.

Churchill Recreate
South West 660
SW660
You may also like
Churchill Recreate
Most popular recipes
FOOD Lifestyle - newsletter
FOOD Lifestyle - newsletter
  • 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.

Don't miss a thing

Get the lowdown on our latest finds – from boutique hotels and special places to stay to events, restaurant openings and more – delivered direct to your inbox via the Food Lifestyle email newsletter.