BRAISED LEEKS WITH LIME PICKLE YOGHURT
I am such a fan of small plates – they might be small, but my gosh, they can pack a punch. This perfect plate is formed of braised leeks, lime pickle yoghurt and a spiced tempering butter. It's a beautiful thing to eat.
- 4 leeks cleaned & chopped into chunks
- 4 garlic cloves peeled
- 100 ml vegetable stock
- neutral oil (vegetable or sunflower)
- 250 g thick plain plant-based yoghurt
- 60 g lime pickle roughly chopped if very chunky
- salt & freshly ground black pepper
- 1 tsp cumin seeds
- 1 tsp chilli flakes
- 1 tsp caraway seeds
- 4 curry leaves
- 2 tbsp plant-based butter
Preheat the oven to 200°c (fan assisted)/420°f/gas 7.
Combine the leeks, garlic and vegetable stock in a large baking dish. Drizzle with a little oil and season with salt and black pepper. Bake for 25-30 minutes, turning the leeks once halfway through, until soft all the way through and golden on top. Remove the garlic cloves from the dish and crush them into a paste using the side of a knife.
Combine the yoghurt, crushed garlic and a good pinch of salt in a bowl. Add the lime pickle and roughly swirl it through the yoghurt. Taste and adjust the seasoning, if needed.
To make the tempering butter, combine the cumin seeds, chilli flakes, caraway seeds and curry leaves in a pestle and mortar and give everything a rough crush, mostly just to break up the curry leaves. Melt the butter in a small pan over a medium heat. Add the crushed spices and cook for 2-3 minutes, until the spices have toasted and the butter begins to foam.
Spread the lime pickle yoghurt out on a serving plate. Add the leeks on top, then spoon over the tempering butter. Finish with a good crack of black pepper.
Have a glut of leeks to use up? You’ve got to try this recipe too: Leek & Butter Bean Gratin.