Serve this easy-to-make vegetable dish on its own or with roast beef or pork.
Top and tail leeks; slit them down almost to base. Fan out under cold running water to rinse off all dirt.
serves 4 - 6
2 large leeks, trimmed, washed and cut into 2.5 cm (1 inch) pieces
2 large onions, cut into eighths
400 g (14 oz) can tomatoes
1 tablespoon chopped parsley
1 bay leaf
2 cloves garlic, crushed (optional)
1 teaspoon salt
freshly ground black pepper
150 ml (1/4 pint) chicken or vegetable stock
4 tablespoons vegetable oil
1 tablespoon lemon juice
pinch of dried thyme
1. Heat the oven to l80C/350/Gas4.
2. Put all the ingredients into a large bowl and mix well. Turn into a large ovenproof dish or casserole, cover and cook in the oven for 1 1/2 - 2 hours, until tender. Serve hot.
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