Preparation info

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By James Viles

Published 2016

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  • 4 large leeks
  • 20 g (¾ oz) salt


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 fl