Gluten free recipes for leeks are hardly hard to come by, but this is particularly tasty. We rustled it up because my mum (also gluten free) was up at the weekend with some of the produce from her prolific patch, which included a giant leek.
Gingery leeks are really easy. Firstly, wash your leeks well, then cut into about 4-inch (1o cm) lengths. Cut lengthwise into strips about1/2 to 1 cm wide.
Take 1/2 inch of ginger and cut into thin strips (as thin as you can get them), then fry them very gently in a little olive oil. You don’t want to colour them, just soften. After 3 or 4 minutes, put in the leeks and cook for a couple of minutes, stirring a lot to coat with the flavoured oil.
Then add a little lemon zest (1/2 tsp) and the juice of half a lemon and a little water, put the lid on the pan and steam very gently for 20-30 minutes. Check every now and again to make sure you have enough water. Grind on a little black pepper and you’re away. Gingery leeks, great with fish, and gluten free as the day they were born.