Braised Leeks with Lime Pickle Yogurt Dressing

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• 4
  leeks
  cleaned and chopped into chunks
• 4
  garlic cloves
  peeled
• 100
  ml
  vegetable stock
• neutral oil
  (vegetable or sunflower)
• 250
  g
  thick plain plant-based yoghurt
• 60
  g
  lime pickle
  roughly chopped if very chunky
• salt and freshly ground black pepper

TEMPERING BUTTER

• 1
  tsp
  cumin seeds
• 1
  tsp
  chilli flakes
• 1
  tsp
  caraway seeds
• 4
  curry leaves
• 2
  tbsp
  plant-based butter

1. Preheat the oven to 200°C (fan)/420°F/Gas 7.
2. Place the leeks, whole garlic cloves and vegetable stock in a large baking dish. Drizzle with a little neutral oil and season with salt and freshly ground black pepper. Roast for 25–30 minutes, turning the leeks once halfway through, until they are tender and golden. Remove the garlic cloves and crush them to a paste using the side of a knife.
3. In a bowl, mix the plant-based yoghurt with the crushed garlic and a good pinch of salt. Stir in the lime pickle, leaving streaks or folding it through roughly so you get bursts of tangy flavour. Taste and adjust seasoning if needed.
4. For the tempering butter, lightly crush the cumin seeds, chilli flakes, caraway seeds and curry leaves in a pestle and mortar—just enough to bruise the leaves and break up the spices. Melt the plant-based butter in a small pan over medium heat, add the crushed spice mixture and cook for 2–3 minutes until the seeds are toasted and the butter foams, releasing fragrant aromas.
5. Spread the lime pickle yoghurt across a serving plate, arrange the roasted leeks on top and spoon the hot tempering butter over everything. Finish with a good crack of black pepper and serve warm as a flavourful side or small plate.