When I first found this recipe I didn’t have high expectations. The ingredients were few and simple and there wasn’t much to the method. But I was wrong – this is a delicious meal. The fat from the lamb mince mingled with the vegetables creating the most amazing, buttery leeks I have ever had. I would have been quite happy eating a plate of just the leeks and some toast. I served the dish with some heavily buttered mashed potatoes, a glass of red and then melted away in enjoyment of this simple yet scrumptious meal.
Tave Me Presh (Baked Leeks)
- 100ml olive oil
- 4 leeks, cut into 2.5cm slices
- 1 onion, chopped
- 450g lamb mince
- 2tbsp tomato puree
- 2 red peppers, de-seeded and chopped
- Salt and pepper for seasoning
- Vegetable stock
Put the oven on to 190°c.
Heat half the oil in a saucepan and fry the leeks until soft.
Put the leeks in a baking dish that has a lid.
Heat the remaining oil in the pan and fry the onions and mince until the mince is browned.
Add the tomato sauce, red pepper, seasoning and enough stock to cover and bring to the boil.
Pour the mixture over the leeks, cover and bake for 1 hour.
Serve hot with buttery mashed potato or rice.