Crispy leeks

Slice the leek tops as finely as you can. Heat a good 1cm oil in a wok or frying pan until shimmering. Sizzle the leek in batches for 2-3 mins until crispy, then scoop out with a slotted spoon onto kitchen paper and season with salt. Scatter over your main leek dish for extra texture and flavour, or use to sprinkle over soups or noodle dishes.