Recipe and image courtesy of waitrose.com
Ingredients:8 medium leeks (about 2kg), cut into 5-6cm lengths
75ml dry white wine
175ml olive oil
1 egg yolk
2 tsp Dijon mustard
1 tsp red wine vinegar
1 heaped tbsp capers, roughly chopped
2 handfuls flat leaf parsley leaves, finely chopped
- Preheat the oven to 180C/350F/Gas 4. Put the leeks in a roasting tin and pour over the wine, 50ml olive oil and 150ml water. Cover with foil and bake for 35-45 minutes; cool slightly.
- Boil the whole egg for nine minutes. Cool, peel and finely chop. Beat the egg yolk and mustard; slowly whisk in 125ml olive oil. Whisk in the vinegar and one tablespoon of water; season. Stir in the egg, capers and half of the parsley.
- Spread the leeks over a platter. Splash with a little cooking liquid, then the gribiche sauce and the remaining parsley.