Serves 2
INGREDIENTS
- 2 tsp Dijon mustard
- 1 tsp runny honey
- 2 Tbsp extra-virgin olive oil
- 2 knobs of butter
- 50g rolled barley flakes
- 1 small garlic clove, bashed
- 4 small leeks, trimmed
- 5 or 6 thyme sprigs
- 1 bay leaf
METHOD
- Combine the mustard, honey and olive oil in a bowl with a little salt and pepper. Set aside.
- Melt half the butter in a large, heavy-based frying pan over a medium heat.
- Add the barley flakes, adding salt and pepper to taste. Stir to coat, add the garlic, then cook, shaking and stirring the pan regularly to ensure the flakes toast evenly. 6-8 minutes should see the flakes crisp and bring out their aroma.
- Use a slotted spoon to remove the barley to a plate lined with paper towel.
- Cut the leeks into 2.5cm rounds on a slight angle, leaving the darker green tops. Wash in plenty of water, but be careful not to break up the rounds too much.
- Drain the leeks and place in a shallow pan. Add the remaining butter, thyme and bay leaf and half a glass of water, and season well.
- Place the lid on the pan and set over a medium heat. Gently simmer, then cook, covered, for 6-8 minutes, or until the leeks are tender.
- Drain the leeks in a colander and allow them to cool a little, then serve.
