Fire-roasted leeks with sheep's cheese, lemon, thyme, almonds & garlic
Leeks roasted directly in the embers until charred, then peeled to reveal a soft, sweet interior, dressed with olive oil, sheep's cheese, fresh lemon, thyme, crushed almonds, garlic, and a pat of butter.
What you need
How Maurice does it
- 1
Light a fire in a fire pit and let it burn down to hot embers.
- 2
Place the whole leeks directly onto the burning wood and embers. Add a few pine cones on top to help them catch and burn evenly.
- 3
Roast the leeks until the outer layers are completely blackened and charred, turning occasionally so they cook through.
- 4
Using tongs, remove the charred leeks from the fire and place them on a wooden board. Let them cool slightly.
- 5
Peel away and discard the burnt outer leaves to reveal the soft, cooked inner leeks.
- 6
Cut the peeled leeks into shorter segments and arrange them in a terracotta dish.
- 7
Finely mince the garlic clove and scatter it over the leeks.
- 8
Add slices of sheep's cheese on top.
- 9
Crush the almonds (using a hammer or pestle) and sprinkle them over the dish.
- 10
Drizzle with olive oil and add a pat of butter.
- 11
Squeeze over fresh lemon juice and scatter with fresh thyme leaves.
- 12
Place the terracotta dish on the hot embers, cover with a lid, and cook until the cheese is melted and everything is heated through, about 5–10 minutes.
- 13
Remove the lid, check the seasoning, and serve hot directly from the dish.
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