Leeks Provençale

The lemon and olives lift this leek and tomato ragoût out of the ordinary. Make it as part of a cold vegetable hors d’œuvre, or serve hot with a grilled steak.


  • 2 tablespoons olive oil
  • 675 g/ lb leeks, well washed, dried, trimmed and cut into 5 cm/2 inch pieces
  • 2 cloves of garlic, chopped
  • juice and finely grated zest of 1 lemon
  • 18 black olives, halved and pitted
  • 1 × 400 g/14 oz can tomatoes, chopped, and their juice
  • salt
  • freshly ground black pepper


Heat the oil in a pan and sweat the leeks for 5 minutes. Add the remaining ingredients to the pan and simmer, covered, for 15 minutes, until the leeks are tender and the sauce is thick and pulpy. Taste and adjust seasonings. Serve hot or cold.