Roasted leeks with creme fraîche, hazelnuts and sumac | OttolenghiAmerican ExpressApple PayDiscoverGoogle PayMastercardPayPalShop PayUnion PayVisa

Early spring leeks roasted until sweet and caramelised, served with citrusy crème fraîche and a hazelnut, orange and sumac salsa. A bright, flavourful side dish for roasted chicken or fish.