Braised leeks with hazelnuts recipe

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If you’re cooking for kids, use just apple juice instead of wine and water – it will cook down to a deliciously sweet glaze. See method

Ingredients

20g (3/4oz) hazelnuts
20g (3/4oz) butter
600g leeks, trimmed and cut into 5cm lengths
100ml (3 1/2fl oz) white wine mixed with 100ml (3 1/2fl oz) water, or 200ml (7fl oz) apple juice
2 tbsp dill, roughly chopped

If you don't have any leeks, try using spring or white onions instead

of the reference intake
Carbohydrate 3.3g Protein 2.2g Fibre 0.3g

Toast the hazelnuts in a dry frying pan set over a medium heat. Leave to cool a little, then roughly chop and set aside.
Melt the butter in a large pan. Add the leeks and cook over a low heat for 5 minutes. Add the wine and water, or apple juice, and 1 tbsp dill. Season well and cover.
Cook for a further 15-20 minutes, until the leeks are tender and glazed (very little liquid should remain in the pan). To serve, transfer to a serving dish and scatter over the remaining dill and the chopped hazelnuts.