Leeks in a lemon and tomato sauce

I still have some home-grown leeks and carrots from the garden, trying to eat them up before the weather totally trashes them. I also have a brand new Turkish recipe book to try, and so far, so good. It has a great index by ingredient, an informative forward describing the different culinary regions within Turkey, and it is massive. I’m thinking of adding it to the favourite book list. 

It is called ‘The Turkish Cookbook’ by Musa Dagdeviren.

INGREDIENTS:

  • 4 tbsp olive oil
  • 600g leeks, sliced (about 3 large leeks)
  • 150g carrot, diced (about 1 carrot)
  • 1 tbsp tomato paste
  • 1 tbsp red bell pepper paste (from Turkishop)
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • juice of half a lemon or 2 tbsp grape vinegar
  • 500ml boiling water
  • 40 – 60g rice

METHOD:

  • Heat the oil in a large pan over a medium heat
  • Add the chopped leeks, diced carrot, tomato paste, pepper paste, sugar and salt, and cook for around five minutes. 
  • Add the boiling water, lemon juice, and rice, turn the heat down low and cover the pan. Simmer for around 20 to 30 minutes, until the rice is cooked. 

This works well on its own, as a light supper or lunch. It is also glorious with goat’s cheese and brown bread. 

Baked celeriac

So easy. Serve with anything. Ottolenghi SIMPLE. I grew the celeriac. 

INGREDIENTS:

  • 1 large celeriac, scrubbed clean and hairy roots removed. 
  • 50 ml olive oil 
  • 1 1/2 tsp crushed coriander seed
  • 1 lemon in wedges
  • salt

METHOD:

  • Preheat the oven to 170C
  • Pierce the celeriac all over with a sharp knife. Rub with the oil, season with the salt and coriander and put it in a small baking dish. 
  • Roast for around 2 1/2 hours, basting with olive oil if required. 
  • To serve, cut into wedges and serve with lemon, a sprinkle of salt, a drizzle of olive oil.