It’s a very good thing to have a dish of lemony leeks in the larder. They go well with salads and in sandwiches, or simply on their own, as a meze or as an accompaniment to some bigger dish.
uncooked rice3tbsp (optional)
Trim the leeks, split in two lengthways, wash out the soil from the leafy end, and split again across the grain.
Put them at the bottom of a saucepan with a generous coating of olive oil and a sprinkling of salt. Wash, peel and slice the carrots diagonally, ¼inch thick, and push them down to nestle among the leeks. Set the pan on a low heat, with a lid on, and sweat them for 20 minutes.
If you wish to use rice, you can sprinkle it over the leeks at this point, with 100ml water. Give them a shake and continue cooking for half an hour. If you aren’t using rice, keep the lid on and keep sweating the leeks until they’re soft – ten minutes or so.
Take them off the heat, lift the lid and squeeze half a lemon over the leeks. Serve cold.