Creamy miso & wasabi leeks

This is the most comforting of sides: serve alongside sesame-crusted salmon or miso cod, or with roast chicken or sausages.

Ingreadient

• 800g trimmed leeks, halved lengthways and cut into 2cm chunks
• 2 shallots, peeled and cut into roughly 2.5cm chunks
• 4 clove/s garlic, finely sliced
• 10g ginger, peeled and finely sliced
• 75ml olive oil
• ¼ tsp fine sea salt
• 50g panko breadcrumbs
• 5g Itsu Crispy Seaweed Thins, finely crumbled

Miso & wasabi cream

• 250g Italian mozzarella, drained and roughly chopped
• 200ml pot crème fraîche
• 180ml vegetable stock (or water)
• 1½ tsp cornflour
• 1 tbsp wasabi paste
• 4 tsp white miso paste

Step by step

1. Preheat the oven to 220ºC, gas mark 7. Put the leeks, shallots, garlic, ginger and 60ml oil in a roasting tin (about 30 x 22cm) with the salt and some black pepper. Mix to combine, then bake for 25 minutes, uncovered, stirring halfway through, until the leeks are soft and taking on some colour. Meanwhile, put all the ingredients for the miso and wasabi cream in a bowl, mix to combine, then set aside.
2. Increase the oven temperature to 230ºC, gas mark 8. Remove the tin from the oven, pour over the miso and wasabi cream mixture, stir to combine, then return to the oven for another 15 minutes until the leeks are golden brown and the sauce is bubbling away.
3. Put the panko and seaweed crumbs in a small bowl and mix with the remaining 1 tbsp oil and a pinch of salt. Scatter on top of the leeks and bake for a final 5 minutes. Leave to stand for 10 minutes before serving.