< Return to Seasonal Recipes

Leek Confit


Use like pesto, spooning it on to pasta and swirling it in, serve on toast with melted cheese or try dolloping on to a bowl of potato soup for a bit of added interest and texture. Leek confit will keep for up to a week in the fridge or it can be stored in the freezer for up to 3 months.

4 large leeks
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
2-3 tablespoons water


  1. Preheat the oven to 350º.
  2. Clean the leeks well and slice the white part and paler green leaves into thin rings. Arrange on an oven tray and add the thyme, oil, salt, pepper and water. Bake for approximately 45 minutes till golden and soft.
  3. Check half way through cooking time. Add a little extra water if the leeks look like they are drying out too much.
  4. Stir and ladle into a jar and store in the fridge or freezer.