Photo: Jennifer Soo
- 1kg large leeks, trimmed
- 50g pancetta, cut to half-matchstick lengths
- 1 small carrot, peeled and finely sliced
- 1 small onion, peeled and finely sliced
- 250ml chicken stock
- Juice of half a lemon
- 25g salted butter, softened
Wash and cut leeks into equal lengths of about 10-12 centimetres.
Bring a large pot of lightly salted water to the boil and plunge leeks in.
Simmer for 10 minutes then drain.
Scatter pancetta sticks on the bottom of an ovenproof dish along with carrot and onion slices.
Lay leek pieces on top and pour in chicken stock.
Lightly salt and cover dish with foil.
Bake in a preheated 160C oven for 90 minutes.
Meanwhile, work lemon juice and butter together with a spoon until well incorporated.
When leeks have finished cooking, remove from oven and place on a plate.
Whisk lemon butter into remaining liquid, replace leeks and return, uncovered, to oven for 5 minutes. Serve hot.