Gratin of Leek with Naked Barley Flakes

August 24, 2017

Inspired by a recipe from River Cottage's Gill Meller, this simple dish combines the tender creaminess of leeks with the crisp maltiness of toasted (Naked) Barley Flakes - or try Rye Flakes - to make a simple lunch or sumptuous side.

Quick and easy to make this simple recipe is a perfect match between the two main ingredients.

2 as a meal, 4 as a side

Ingredients

2 to 4 Leeks, depending on size, cut into finger-width roundels and rinsed in a colander
100g (Naked) Barley Flakes or Rye Flakes or Wheat Flakes
1 clove Garlic, crushed
1 small handful Thyme
1 Bay Leaf
30g Butter (or substitute Olive Oil)
Salt and Pepper to season

For the dressing

2 tsp Dijon or English Mustard
1 tsp runny Honey
2 tbsp Extra Virgin Olive Oil
Salt and Pepper

Method

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.
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.
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.
Best served warm but not piping hot.

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