|Sautéd leek with garlic mash and grilled broccoli and blood orange salad |
(the salad is a modified recipe from an Ottolenghi cookbook)
freshly ground black pepper
Finely slice the leek, wash and shake out the excess water.
Heat olive oil in a large frying pan. Sauté the leek over a high heat until the water has evaporated. Season with sea salt and black pepper. Keep cooking until the leek starts to brown. Turn down the heat and cook until soft. Drizzle with maple syrup and turn up the heat for a minute or two. Serve.