Baked leeks with butter, thyme and hazelnuts


This has to be one of my favourite sides. It goes excellently alongside fish, meat or a tray of roasted vegetables and it is incredibly easy. Feel free to sub hazelnuts for other nuts if you wish. Toasted flaked or chopped almonds go very well too.


Serves 2-4 as a side

  • 4 leeks

  • 75g butter

  • sea salt

  • a few sprigs of fresh thyme

  • 30g toasted hazelnuts, roughly chopped


  • Preheat your oven to 200°C fan setting.  

  • Wash and trim your leeks and halve them lengthways.

  • Arrange onto a roasting tray and dot the butter evenly amongst them. Sprinkle generously with sea salt and thyme leaves.

  • Bake for 30 minutes basting with the butter half way through. (Simply tilt the tray and use a spoon to collect the buttery juices to drizzle over the leeks.

  • Once soft and slightly caramelised remove from the oven. Transfer to a serving dish and sprinkle over your hazelnuts.

  • Eat whilst warm.


Alexandra Dudley