An Anna Jones recipe for slow cooked leeks with raisins and vinegar. can be served on toast or with pasta, polenta or mash.
Drizzle some oil generously into a medium frying pan. Add the leeks and the chilli, and cook for 10 minutes, until soft and sweet.
Add the raisins and pine nuts, season, with salt and pepper cook for another minute then add the vinegar. Toss everything in the pan, tear in the basil, and cook for few minutes more. Add a good drizzle of olive oil, take off the heat, taste and adjust the seasoning accordingly.
To serve with crostini , toast the bread (preferably on a griddle pan for extra charred flavour), top with soft goat’s cheese, ricotta or goat’s curd, then pile the warm leeks on top.
If you want to serve the leeks with pasta, cook 400g spaghetti according to packet instructions, taking care that it is al dente, then add to the pan of leeks with a little of the cooking water (just drag the pasta from your pan with tongs and this will happen naturally).
Toss well, adding pecorino and parmesan, if you like. Serve more cheese at the table, so people can help themselves.