- Preparation
- 10 min
- Cooking
- 12–18 min
- Chilling / resting
- None
- At service
- 2 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 4 whole leeks
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
Method
- Trim and wash leeks thoroughly. Cut into short lengths and steam 12–18 minutes until tender.
- Whisk the oil, vinegar and mustard. Spoon over warm, well-drained leeks.
Make ahead
Cook earlier the same day, chill promptly and serve at room temperature shortly after removing from the fridge.
Ingredient notes & kitchen guidance
Ingredients include: Mustard. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.