Whole leeks charred until soft and sweet, served with hazelnut brown butter. The leek becomes silky inside while the outer layers char and caramelise.
smokeandsoil.com/recipes/charred-leeks-with-hazelnut-butter
by L Field
Prep
10 min
Cook
12 min
Total
22 min
Serves
4
Level
Hard
Method
BBQ
Prepare the Leeks and Grill
Trim the root end and the dark green tops from the leeks, leaving only the white and light green sections. Slice the leeks in half lengthways, ensuring they remain intact at the root end. Rinse thoroughly under cold water to remove any trapped soil. Pat dry. Brush the cut side of the leeks with olive oil and season liberally with salt and pepper. Prepare the Weber Master-Touch for a two-zone fire, placing lit briquettes on one side of the charcoal grate. Target a cooking temperature of 200°C (390°F) over the direct heat zone.
High heat transforms these leeks completely. The char isn’t just for show — it’s structural, introducing a controlled bitterness that balances the natural sweetness at the heart of the vegetable. Cooking over direct flame draws out these contrasting flavours, while a two-zone setup allows you to gently finish the leeks through indirect heat, ensuring they soften without losing their integrity.
The addition of hazelnut butter brings a tactile richness and a subtle nuttiness that complements the smoky notes from the grill. The butter melts into the leeks, coating each layer with a glossy finish that’s both indulgent and grounded in clean, whole-food cooking. Using seasonal, homegrown ingredients means the flavours are fresh and uncomplicated, letting the quality of each element speak for itself.
This recipe works because it respects the ingredient and the method. It’s not about overcomplicating or masking flavours but about using the BBQ as a tool to coax out depth and texture. The result is a dish that’s simple in concept but nuanced in execution — a reminder that everyday BBQ is as much about patience and care as it is about fire and smoke.
trimmed, halved lengthways
softened
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
360
kcal
8g
protein
35g
carbs
20g
fat
Values are estimates and vary with portion size and preparation.
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Construct the Hazelnut Butter
While the grill preheats, toast the hazelnuts in a dry pan over medium heat until fragrant and lightly coloured, approximately 5 minutes. Allow to cool slightly, then roughly chop. In a small bowl, combine the softened butter, chopped hazelnuts, cider vinegar, and a pinch of sea salt. Mix until just combined. Set aside.
Char and Cook the Leeks
Place the leeks, cut-side down, directly over the hot briquettes. Close the lid and allow to char for 5-7 minutes. The leeks should develop a deep, black char on the cut surface. Using tongs, move the leeks to the indirect heat zone (the side without briquettes). Close the lid and continue to cook for a further 10-15 minutes, or until the leeks are completely tender when pierced with a knife.
Finish and Serve
Remove the leeks from the grill. Place them on a serving platter. Spoon the hazelnut butter generously over the hot leeks; the residual heat will melt the butter, creating a rich, nutty sauce. Serve immediately.
Finish and Serve
Remove the leeks from the grill. Place them on a serving platter. Spoon the hazelnut butter generously over the hot leeks; the residual heat will melt the butter, creating a rich, nutty sauce. Serve immediately.
Health Notes
This is a vegetable-led dish and a naturally lower-calorie option. Grilling with minimal oil preserves the vegetables' nutritional value while adding flavour through caramelisation and char. High in fibre and micronutrients.
Per serving (estimate)
360
kcal
8g
protein
35g
carbs
20g
fat
Mixing bowls are a fundamental yet often overlooked tool in any BBQ or fire-cooking setup. They are essential for quick, efficient prep work, allowing you to combine ingredients, whisk dressings, and marinate proteins with ease. At Smoke & Soil, we value simplicity and functionality, and a good set of mixing bowls fits perfectly into that ethos. They enable you to work cleanly and effectively, helping you to focus on quality ingredients and straightforward techniques rather than fuss. Choosing the right mixing bowls matters. Stainless steel and glass are the best options as they do not retain odours or stains, and they handle acidic ingredients without issue. Plastic bowls may seem convenient but they can absorb oils and smells, which compromises flavour and cleanliness. Having a nesting set in small, medium, and large sizes covers all prep needs from emulsifying dressings to tossing slaws and marinating larger cuts of meat. Practicality is key. Avoid bowls that are too small as this leads to splashing and poor emulsification. Also, never stack wet bowls as trapped moisture can cause rust or bacterial growth. Dry them thoroughly before nesting and store them in a dry place. This simple attention to detail extends the life of your bowls and keeps your prep area hygienic and efficient.
Written by
L Field
