Sonia, our green-fingered friend, brought us leeks from her vegetable garden yesterday. Welcome gifts arrive from time to time all the year round. Much appreciated.
She was here to do the Wednesday Chi Gong class, which has temporarily moved to our converted hayloft during the cold weather, as the room–where it’s usually held–is difficult to heat. Life is never dull in our bit of rural France!
The recipe is adapted from the River Café Pocket Books Salads and Vegetables Pocket Cookbook.
Griddled Leeks with thyme and parsley
for 4 as a starter or side vegetable
6 leeks–damaged leaves removed, sliced in half lengthwise and washed thoroughly
1 tablespoon thyme leaves
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper
1.Tie the leeks together with a piece of string, and blanch them in salted boiling water for 3 minutes.
2. Remove from the pan, carefully squeeze out the excess water and leave them, cut side down, to dry on kitchen paper.
3. Heat a griddle to hot.
4. When the leeks are dry, season them and place them, cut side down, on the griddle.
5. When they are nicely griddled (should take about three minutes), as below, turn them over and grill for a similar amount of time.
6. Transfer to a serving plate and with a pair of kitchen scissors cut them into threes, which makes them easier to eat.
7. Sprinkle over the thyme; then drizzle with lemon juice and olive oil and season to taste with salt & pepper.
I served them with other grilled vegetables and an egg on top. They were delicious.
Robin Ellis 
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson