Make these caramelised baby leeks, then check out our buttered leeks, leek carbonara, leek fritters and more leek recipes.


  • 270g baby leeks
  • 1 tbsp olive oil
  • 4 tbsp Belazu Balsamic Vinegar of Modena


  • STEP 1

    Fill a large pan with lightly salted water, bring to a simmer and cook the baby leeks for 4-5 minutes or until just starting to soften. Drain well. Spread out on a tray in a single layer to cool slightly.

  • STEP 2

    Use a sharp knife to cut the baby leeks in half lengthways, then brush the cut sides of each with a little of the olive oil.

  • STEP 3

    Heat a non-stick frying pan over a medium-high heat and cook the baby leeks, cut-side down, for 3-4 minutes or until deeply caramelised (do this in batches if needed). Transfer to a serving platter, then drizzle with the Belazu Balsamic Vinegar and serve.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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