These baked baby leeks used veg from Seven Springs Farm, dairy from Elgaar Farm, and nuts from Hazelnuts Tasmania.

Cook time: 45 minutes 
Serves: four as a side

Ingredients

•  1 bunch of texta-leeks 
• ~100ml chicken or veg stock 
• ~100ml cream 
• ~40g butter 
• ~50g toasted hazelnuts, crushed, to garnish 
• Chopped chives, to garnish

Method

• Preheat the oven to 180°C. Trim the leeks into 3cm batons and wash thoroughly under running water. Then lay them in a baking dish in a roughly even layer. Don’t worry if a few tips stick up; they’ll soften down into the layer as they cook. 
• Pour the stock and cream over the leeks and dot the butter across the top in small knobs. Bake for about 40 minutes, until the leeks are very tender, the top is golden brown, and the sauce has reduced. 
• Finish with the crushed hazelnuts, chopped chives, and a crack of black pepper before serving.