Simple leeks packed with flavour and treated with care are hard to beat – Why not enjoy how an everyday ingredient can be a total showstopper braised with colourful ingredients and topped with pillowy soft mozzarella and velvety olive oil with a golden hue.

Preparation time 15 minutes
Cooking time 45 minutes
Serves 3-4 people
Gluten-free | Vegetarian

  • 2 long leeks, dark green tops trimmed off and washed
  • 240 ml vegetable stock
  • 2 cloves garlic, thinly sliced
  • 1 small lemon, thinly sliced
  • A small handful of thyme or lemon thyme sprigs
  • 3 tablespoons Azada Olive Oil and Lemon
  • Freshly ground sea salt and black pepper
To Serve:
  • 1 fresh mozzarella balls
  • A drizzle of Azada Olive Oil and Lemon 
  • The zest of 1 lemon
  • A sprinkling of red chilli flakes
  • Chopped parsley

Preheat the oven to 160°C (fan) / 180°C (conventional) / Gas mark 4 / 350°F. Cut the leeks 3-4 short lengths, lengthways. Place the leeks in a rectangular baking dish. Put the garlic on top and pour over the stock. Season with sea salt and pepper then add the lemon slices and thyme. Drizzle over Azada’s Olive Oil and Lemon. Cover with a piece of greaseproof paper, then seal tightly with foil. Bake for about 40-45 minutes or until the leeks are tender. Remove the greaseproof paper and foil and cook for a further 15 minutes until the stock is reduced and slightly sticky. Set aside to cool. Place the leeks on a serving platter, and add the softened garlic and fragrant lemon slices and herbs. Spoon over the syrupy juice and add torn mozzarella, a light drizzle of Azada’s Olive Oil and Lemon, and a sprinkle of lemon zest, chilli flakes, and fresh parsley. 

Chef’s Tips

Why not try swapping the leeks for celery stalks.

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