Leek

Preparation info

  • Difficulty

    Easy

Appears in

Biota

By James Viles

Published 2016

  • About

Ingredients

  • 4 large leeks
  • 20 g (ΒΎ oz) salt

Method

Obtain some good local timber that is dry and not green with which to light a small fire. Trim the green tops off the leeks (use them for the animal glaze). When you have hot coals, place the leeks on the coals and cook them on all sides until black. Alternatively, chargrill the leek on a barbecue until blackened. Leave to cool, then gently peel away the outer burnt skin to expose the tender flesh. Coat with the dark rye crumb, below.