Caramelised Leeks


Prep time: 
5 minutes
Cooking time: 
25 minutes


The balsamic vinegar adds sweet and sour notes to the savoury, oniony depth of the baby leeks. Serve these alongside a simple roast chicken or fish


  • 270g baby leeks 
  • 1 tbsp olive oil
  • 4 tbsp Balsamic Vinegar of Modena 


1. Fill a large pan with lightly salted water, bring to a simmer and cook the baby leeks for 4-5 minutes or until just starting to soften. Drain well. Spread out on a tray in a single layer to cool slightly.

2. Use a sharp knife to cut the baby leeks in half lengthways, then brush the cut sides of each with a little of the olive oil.

3. Heat a non-stick frying pan over a medium-high heat and cook the baby leeks, cut-side down, for 3-4 minutes or until deeply caramelised (do this in batches if needed). Transfer to a serving platter, then drizzle with the balsamic vinegar and serve.


Photo Credit: Jonny Hughes @jonny2love
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