Miso Leeks on Toast

Trim the leeks and wash well. If they are muddy, cut them in half lengthways from the top to ensure you get all the dirt off them. Shake off excess water.

If the leeks are thin, simply cut them into lengths of about 10cm. If they are thick, slice them in half lengthways, keeping each half as together as possible, and cut these into strips of 10cm.

Melt the butter in a pan over a low heat. Add the leeks, and cover the saucepan. Cook over a low heat, shaking the pan every minute or so to stop them sticking. Try not to stir, as you want to keep the leeks together as much as you can.

Check them after 5 minutes – you want them to be completely soft, and starting to brown just a little.

When they’re ready, push the leeks over to one side of the pan, and add the miso to the butter on the other side of the pan. Stir until the miso has dissolved into the butter, and
then spoon this butter over the leeks.

Turn off the heat, and cover the pan while you toast the bread.

When the toast is ready, pile the leeks on top, adding all of the miso butter from the pan.