Braised Leeks with Tomatoes and Balsamic Vinegar

• 500 g (1 lb) thin leeks, trimmed (retain as much of the green part as possible) and halved lengthwise
• 4

Lay the leek halves in a heavy, fairly shallow flameproof casserole, respectable-looking enough to be brought to the table. Add the olive oil, balsamic vinegar, fennel or dill seeds and a sprinkling of sea salt and plenty of black pepper.

Chop up the tomatoes thoroughly and spoon the tomatoes and any juicy mush on top of the leeks roughly, but don’t mix in. Sprinkle with a little more s