Gratin of Leek with Naked Barley Flakes

Method

1. Toast the naked barley flakes in a heavy frying pan for about 3 minutes over a medium heat, then add about half the butter and the garlic, season with salt and pepper, stir well and toast for a further 5 minutes. Set aside.
2. Put the leeks, 15g butter, thyme and bay leaf in a shallow pan and add water to about half the depth of the leeks. Bring to the boil, cover and simmer gently for about 10 minutes until tender.
3. Drain the leeks and transfer to a shallow serving dish. Stir in half the toasted barley flakes and half the dressing. Sprinkle the remaining barley flakes on top and drizzle over the rest of the dressing.
4. Best served warm but not piping hot.