Stuffed Leeks with Tamarind

• 1 kg (2 lb) large fat leeks
• Salt
• Filling 2 omitting tomatoes

Cut off the hard green part of the leek leaves and trim off the root ends. Throw the leeks into boiling salted water and poach until only just softened.

Cut a slice off the root end, thus freeing the layers from each other. Make a slit very carefully with a sharp knife along one side of each leek, through to the centre. You will have wide, rectangular leaves. Se