FOOD: Stuffed leeks. Annie Smithers

Serves 8 as a side dish

– 4 large leeks, rinsed

– 1 tbsp plus 1 tsp flaked salt

– ½ cup olive oil

– 100g unsalted butter, melted

– ⅓ cup raisins, chopped

– ¼ cup crumbled blue cheese

– ¼ cup dill, chopped

– 2 tbsp red wine vinegar

– ½ tbsp Tabasco sauce

– 1½ tsp Worcestershire sauce

– 1 tsp freshly ground black pepper

– 24 almonds, coarsely chopped

– 2 anchovy fillets, chopped (optional)

Preheat the oven to 220°C, then line a rimmed baking sheet or Swiss roll tin with a 30cm x 80cm piece of parchment paper (half the sheet will be hanging off), or use two 30cm x 40cm pieces.

Cut the dark green parts from the leeks, then finely chop them until you have one cup. Wash thoroughly and set aside.

Starting about half a centimetre from the roots, cut the leeks lengthwise down the centre, leaving the bottom layer intact. Rinse under cold running water, gently separating the leaves to release any dirt, then pat dry. Transfer the leeks to the prepared baking sheet. Sprinkle a quarter-teaspoon of salt over each leek.

In a medium bowl, mix the oil, butter, raisins, cheese, dill, vinegar, Tabasco and Worcestershire sauces, pepper, almonds and anchovies (if using) with the remaining salt and the chopped leek greens. Spoon a half-cup of the mixture down the centre of each leek. Fold the hanging edge of the parchment paper over the leeks, or place a second piece of parchment on top, to cover.

Tuck the edges under and fold, creating a sealed pouch.

Roast for 30 minutes, then discard the top layer of parchment paper. While you are doing this, turn the oven up to 240-250ºC. Roast or broil the leeks until both they and the filling are slightly charred in places (two to three minutes). Remove from the oven, then carefully cut each in half crosswise using kitchen shears or a sharp knife and serve.