Charred Leeks

• 4–8 leeks, depending on how thick they are
• 1 heaped tbsp krydderfedt (pork dripping)
• 50 g

Cut the leeks in half lengthways, right through to the root, leaving the root intact; this will hold the leeks together. Wash the leeks well and pat dry.

Heat a large cast-iron frying pan or large flat grill pan over high heat. Once it is super hot, place the leeks in a single layer, cut-side down, and cook for 3–5 minutes until the leeks are charred brown, almost blackened.

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