Rare Medium

Roasts & Carvery

Justin Zammit

Pre-heat oven to 180°C.
Heat olive oil in a heavy pan over medium to high heat. Place leeks cut side down and sear until deeply golden and well caramelised.
Transfer leeks to an oven tray, cover loosely with foil, and cook for 15–18 minutes until tender when pierced with a knife.
Anchovy butter: In a small pan, melt butter gently over low heat. Add anchovy and garlic and cook slowly until anchovy dissolves into the butter. Do not colour.
Finish butter: Remove from heat, stir in lemon juice and season lightly with white pepper.
To finish: Arrange warm leeks on a platter and spoon anchovy butter generously over the top.