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Ingredients
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 3-4 bunches baby leeks, trimmed
- 1/2 cup chicken stock
- 1/2 cup white wine
- 2 anchovies, mashed
- 2 slices wholemeal bread, processed to crumbs
- 1/2 cup flat-leaf parsley, chopped
- zest of 1/2 lemon
- 1 clove garlic, finely chopped
- 2 tbsp parmesan, grated
Method
Preheat oven to 190C.
Melt butter and olive oil in a shallow ovenproof dish over low heat. Add leeks, turning to coat. Pour chicken stock and white wine over leeks and bake in oven, uncovered, for 15 minutes. Place anchovies, breadcrumbs, parsley, lemon, garlic and parmesan in a medium bowl and stir to combine. Sprinkle breadcrumb mixture over leeks and bake for 10-15 minutes until crust is golden and leeks are cooked.
