Cooking: Griddle

Steam or simmer your leeks, either in 5–10cm chunks, left whole (if small), or halved lengthways with the root base intact to hold them together. Drain well and gently squeeze out any excess water. Heat a griddle pan or barbecue. Brush the leeks with olive oil, sprinkle with salt and then sear until charred with brown ridge marks, 3–4 minutes on each side.