Leeks with Thyme and Hazelnuts

This is such a delicious way to cook this underrated vegetable - the hazelnuts on these braised leeks are such a nice contrast to the buttery sauce. We should all be eating more of the humble leek; it tastes great when cooked correctly and is jam-packed with vitamins and fibre.

Leeks with Thyme and Hazelnuts

Ingredients

• 4 Leeks, white parts only

• A tablespoon of olive oil

• A sprig of thyme

• 1 clove of garlic

• 50ml of white wine or water

• A large knob of butter

• Handful of chopped toasted hazelnuts

Method

• Trim and cut the leeks. Place in a pan with some olive oil and season. Once they soften, add the minced garlic and thyme and let them infuse for a few minutes.

• Add in the wine and some water and cover. Cover and cook until tender. Once done, stir in the butter and season to taste.

• Serve warm topped with the chopped hazelnuts.