Griddled leeks with hazelnut dressing

• 20-24 baby leeks

  about 5-6 per person depending on size, trimmed

• hazelnut↗85g g

  toasted

• 4 tbsp olive oil↗ tbsp

  plus a little extra for griddling

• juice ½ orange↗
• juice ½ lemon
• 2 tsp sherry vinegar↗ tsp
• small bunch parsley↗

  leaves picked and chopped

Step-by-step instructions

1. 1

   Arrange the leeks in a wide, lidded pan, so they’re no more than 2 leeks deep at any point, then pour over enough boiling water to cover. Cover the pan and cook for 4-6 mins until just tender. Drain, refresh in cold water, then drain again. Now set aside until you are ready to serve.

2. 2

   Whizz the nuts in a food processor until finely chopped but not powdery, or chop by hand. Mix with the oil, citrus juices and vinegar. Season well.

3. 3

   To serve, heat a griddle or frying pan and toss the leeks in some oil. Griddle batches for 1 min on each side until slightly charred and warmed through, then put onto 4 plates. Stir the parsley into the nutty dressing, spoon over and serve.