Name: Roasted leeks with crème fraîche, hazelnuts and sumac
Ingredients: 380g crème fraîche; 1 orange, zested and juiced to get 3 tbsp.; ¼ tsp red wine vinegar; 5 tarragon sprigs, plus 5g leaves, roughly chopped; 5 leeks, trimmed and cut into 3cm thick coins (700 g); Fine sea salt; 100g hazelnuts, toasted and roughly chopped; Grated zest of 1 orange; 1 tbsp sumac; 75ml olive oil; 1 tsp red wine vinegar; ¼ tsp aleppo chilli flakes; 5g tarragon, roughly chopped; 5g parsley, roughly chopped

Side Vegetarian

Serves 4-6 as a side

Prep 20 min

Cook 70 min

Early spring is the perfect time for leeks. After the cold winter frosts, they develop a natural sweetness that, when roasted at high heat, creates deep, rich flavours. Here I serve them with a citrusy crème fraîche and hazelnut, orange and sumac salsa. It’s perfect as a side for roasted chicken or fish.

Ingredients

LEEKS
380g	crème fraîche
1	orange, zested and juiced to get 3 tbsp.
¼ tsp	red wine vinegar
5	tarragon sprigs, plus 5g leaves, roughly chopped
5	leeks, trimmed and cut into 3cm thick coins (700 g)
	Fine sea salt
HAZELNUT AND SUMAC SALSA
100g	hazelnuts, toasted and roughly chopped
	Grated zest of 1 orange
1 tbsp	sumac
75ml	olive oil
1 tsp	red wine vinegar
¼ tsp	aleppo chilli flakes
5g	tarragon, roughly chopped
5g	parsley, roughly chopped

Method

Preheat the oven to 220 C.
In a bowl whisk together the crème fraîche, orange zest and juice, vinegar and ¼ teaspoon salt. Transfer half of the mixture to the base of a 23 x 28 centimetre roasting dish and add the tarragon sprigs. Add the chopped tarragon to the remaining mixture in the bowl and set aside in the fridge.
Season the leeks with a ¼ teaspoon of salt and arrange them in the roasting dish, cut side up, cover tightly with foil and roast for 45 minutes until soft, but still holding their shape.
Remove the foil and baste the leeks with some of the roasting juices. Return to the oven, uncovered, for a further 30 minutes, until lightly charred. Remove from the oven and set aside to rest for 5 minutes.
In a bowl combine all the ingredients for the salsa, along with ¼ teaspoon of salt.
To serve, transfer the leeks to a serving platter and pour over the roasting juices. Spoon the remaining creme fraiche mixture over the leeks, followed by the salsa.