Serves: 4

Preparation time: 8 mins

Cooking time: 45 mins - 1hr

Ingredients

• 120g neutral oil, sunflower or rapeseed are good

• 50g ginger

• 2 stalks lemongrass, toughest outer layers removed and discarded

• 5 cloves garlic

• 3 shallots or 1 small onion, peeled

• 1tbsp turmeric powder

• 2 400g tins coconut milk

• 800g leeks, trimmed weight,

• 2 limes, juice of

•  Cooked rice to serve

Garnish

• Sliced chilli, couple handfuls fresh coriander leaves

Method

1. In a small blender or food processor add in half the oil, ginger, lemongrass, garlic, shallot or onion. Blend to a paste. Then add to a medium saucepan over a medium heat. Cook out the paste for 3-5 minutes until fragrant. Add the turmeric powder and stir for a minute. Follow with the coconut milk. Bring to a simmer.

2. Cut the whites of the leeks into 2cm rounds. Shred the greens finely. Heat the remaining oil in a saucepan over a medium heat. Add in the leek greens and cook stirring until they are a light brown colour. Remove to a sieve over a bowl or a plate covered in paper towels to drain excess oil. Season with a pinch of salt.

3. Simmer the sauce for 15-25 minutes until slightly thickened. Then add in the leeks with a good pinch of salt. Return to a simmer until the leeks are tender. 10-15 minutes should suffice. Add the lime juice to your taste and check the seasoning, adjust accordingly.

4. Serve in bowls with rice and the garnish on top.

 Credit: www.Britishleeks.co.uk, recipe, photography and styling byJoe Woodhouse