Wednesday, 7 September 2011

Foil Wrapped Leek and Potatoes

Wrapping these vegetables in foil while they're cooking in the oven allows all the delicate flavours to be trapped in the food. I recommend trying it with other vegetables as well, it makes a nice change from the traditional roast vegetable flavour.


  • 2 leeks, washed and sliced into 1cm slices
  • 10g butter, thinly sliced
  • 1/4 red cabbage, core removed and thinly sliced
  • 2 onions, thinly sliced, not chopped
  • 8 new potatoes, washed
  • 3 cloves of garlic, peeled but whole
  • 1 tsp mixed herbs
  • 2 tbsp olive oil


  1. Preheat the oven to 180 degrees
  2. Tear off 2 strips of foil each about 70cm long and place on two sides of a baking tray.
  3. Place the leeks near one end of each of the strips of foil. Top with the butter.
  4. Mix the cabbage and onions together in a small bowl and then divide between the two strips of foil, placing the mixture next to the leeks so that it's just touching.
  5. In a large bowl mix the potatoes, garlic and herbs with the olive oil until everything has a nice coating.
  6. Divide the potatoes between the two strips of foil, placing next to the cabbage.
  7. Fold the foil over and scrunch the edges together to get a good seal.
  8. Bake in the oven for 40 minutes.
  9. Serve still wrapped in the foil to allow people the pleasure of unwrapping it themselves.
Serves 2.

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