Roasted romescu with leeks

Roasted romescu with leeks. Photo by Simon Lambert.
Roasted romescu with leeks. Photo by Simon Lambert.



Roasted romescu with leeks
Serves 4-8


1 whole romescu
1 leek, sliced into thin rounds
1 clove garlic, sliced thinly
½ cup oil
½ tsp fennel seeds
¼ tsp ground turmeric
generous pinch chilli flakes
1 lemon, juice
freshly ground pepper
sea salt flakes




Preheat oven 190degC.

Wash the romescu and drain.

Place the whole romescu upright in the centre of a large piece of foil.

Place the oil, turmeric, fennel seeds and chilli into a medium saucepan and heat gently.

Add the leeks and garlic, turn up the heat slightly and cook for about 5 minutes or until the leeks and garlic start to soften and the oil smells aromatic.

Pour all of this over the romescu, and season well with salt and pepper.

Pull up the foil so it covers the romescu and place on a baking tray.

Roast in the oven for 15 minutes then carefully check the centre of the romescu to see if tender. If not return to oven for another 10 minutes. Peel back the foil and allow the surface to colour and the leeks and any exposed bits to crisp up.

When tender remove from the oven and serve on a platter alongside your dinner.

If there are any left overs they will make a delicious salad.



• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.


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