Photograph: Dan Jones
- 350 g baby leeks, trimmed
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 2 tsp grainy mustard
- a handful of breadcrumbs
- a small handful of flat-leaf parsley, finely chopped
- 1 tsp thyme leaves, finely chopped
- 75 g crumbly goats' cheese
Bring a pan of salted water to the boil and simmer the leeks for 90 seconds. Drain, rinse in cold water and pat dry.
In a large bowl, whisk together the vinegar, oil and mustard, lightly season and set aside.
Get a griddle pan hot with a dab of oil and griddle the leeks for a minute or so on each side, until nicely charred. Toss them in the vinaigrette; set aside. Fry the breadcrumbs until golden, then stir through the herbs with a pinch of salt. Arrange the leeks on the plates, crumble over the cheese, drizzle over the remaining vinaigrette and scatter with the breadcrumbs.
Kitchen secret: griddling leeks gives them a lovely smoky sweetness. This recipe works well with asparagus, too. Serve with crusty bread.