Trim both ends off the leeks, leaving the root section intact. Cut down the middle lengthways and wash well to remove any grit. Shake off the excess water and pat dry with kitchen paper.

Drizzle with Olive Oil and season well with the One for All Grinder. Cook on a hot griddle pan, or under the grill in the oven, until nicely charred and tender.

Delicious served with our Roast Chicken with Herb Drizzle.

Tip: Leeks are notorious for trapping lots of grit and sand between their outer leaves. Make sure to wash them thoroughly, and discard any loose, tough leaves from the outside.

Sprinkle with some lightly toasted flaked almonds or pine nuts for added crunch.