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Cheesy leeks are great as a side dish for roast chicken – especially if you are serving vegetarians as well as meat eaters. This recipe makes enough for a generous supper for two or a vegetable ...

While you only need 3 to 4 tablespoons for this recipe, the leftovers can be refrigerated for up to 3 days and used on salads, roasted vegetables or a million other things.) Prepare the leeks ...

Drizzle with oil if desired. Season with salt and pepper. Roast in the oven for 25-30 minutes until the edges of the leeks start to brown and almost all of the liquid has evaporated. Preheat the ...

Continue to roast for a further 20 -25 minutes or until the veg is cooked and golden brown. Remove from the oven. To cook the leeks, add the oil and chopped leeks to a frying pan and fry gently ...

For me, cooking is about creating great combinations and flavours and I am a huge blue cheese fan - it has a delicious salty sweet bite that works superbly with the cauli and the leeks.

4 large or 6 medium leeks (white and pale green parts only) cut into very fine 3-inch-long julienne Wash and dry the leeks, then toss liberally with flour to coat well. Heat the oil in a large ...

Preheat the oven to 180C (fan assist). Place the vegetables on a lined baking tray, toss in the oil, salt and pepper then roast for 30 minutes until golden and soft. Set aside. Bring a pan of water to ...

Throw away the rest. Alternatively if you are using leftover roast chicken simply use 200ml plain chicken stock. Mean while in a large sauté pan, cook the leeks and mushrooms in the butter over a ...

Score the side of the chestnuts with a knife and place on a baking tray – roast for 15 minutes. Wrap in paper and leave for 5 minutes, peel and chop all but 2. Cook the onion and leek in the ...