Try our buttered leeks recipe or check out the best leek side dishes to serve with your Sunday roast.


  • 3 large leeks, washed
  • 80g salted butter


  • 50g soft white breadcrumbs
  • 1 sprig rosemary, leaves picked and chopped
  • 1 sprig thyme, leaves picked and chopped
  • 50g hazelnuts, finely chopped
  • 1 tbsp olive oil
  • 1 clove garlic, crushed


  • STEP 1

    Trim the ends from the leeks, cut in half lengthways and slice on the diagonal into 2-3cm pieces.

  • STEP 2

    Melt the butter in a lidded frying pan, add the leeks and mix until coated in the butter. Season well, cover and fry gently for 25-30 minutes or until very soft, stirring occasionally and adding a splash of water if the leeks start to catch.

  • STEP 3

    Mix together the breadcrumbs, herbs, hazelnuts and some seasoning in a bowl. Heat the olive oil in a frying pan and cook the garlic for 2 minutes. Tip in the breadcrumb mixture and fry until golden and crispy.

  • STEP 4

    To finish, put the buttery leeks in a serving dish and sprinkle over the pangritata.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating