Carrots and leeks, Turkish style


  • 500ml vegetable stock
  • 1 tbsp lemon juice 
  • 1/2 orange, peel shaved into 5 or 6 wide strips (avoid the white pith)
  • 2 tsp caster sugar
  • Large knob unsalted butter
  • 2 tsp olive oil, plus 1 tsp extra to serve
  • 3 carrots, peeled and cut into 2cm chunks
  • 2 small leeks, trimmed, washed and chopped into 2cm-thick rounds
  • 30g goat cheese in small chuncks (optional)
  • 5g each dill leaves and tarragon leaves, roughly torn


  1. Put the stock, lemon juice, orange peel and sugar in a medium saucepan and bring to a boil on a high heat. Once boiling, turn down the heat to medium and leave to simmer for seven to eight minutes, to infuse and reduce a little. Strain into a large jug (the aromatics can now be discarded): you should have about 450ml of flavoured stock.
  2. Melt the butter and oil in a large saute pan on a medium-high flame, then add the carrots (in batches, if need be: you don’t want to overcrowd the pan) and half a teaspoon of flaked salt. Saute for five to six minutes, turning the carrots over every couple of minutes or so, until browned on all sides. Transfer to a plate with a slotted spoon, then add the leeks and half a teaspoon of flaked salt to the pan, and saute for four to five minutes, turning them over gently every two minutes but not stirring, otherwise they’ll break up. When the leeks are browned all over, return the carrots to the pan and pour over 200ml of the infused stock. Cook for a couple of minutes on a medium-high heat, until reduced by two-thirds, then add another 200ml stock and repeat the reduction process. Repeat until all the liquid has been added to the pan and the vegetables are tender: this stage should take about 15 minutes in total.
  3. Using a slotted spoon, transfer the cooked vegetables to a medium bowl and leave the remaining stock on medium-high heat for about 10 minutes, until it’s reduced down. Pour this over the vegetables and leave to cool.
  4. Use a slotted spoon to transfer the vegetables to a large plate (discard any remaining stock), dot with the cheese and sprinkle over the dill and tarragon. Sprinkle over a quarter-teaspoon of flaked salt and a good grind of pepper, drizzle over a final teaspoon of oil and serve at room temperature.
Vicky Skingley