For a luxurious twist, add a dash of truffle oil to the bag when cooking but be sure to use a very small amount as it can be overpowering.
You could also try adding a little bacon fat or butter to the bag instead of the oil – both will give the leeks a really rich flavour.
Try Steve Drake’s smoky Grilled leek, aubergine and mushroom dish for a vegetarian main course or Martin Wishart’s classic Leeks vinaigrette with egg mimosa. Henry Harris jazzes up his leeks vinaigrette with a poached duck egg, deep fried snails and bacon, while Russell Brown makes the most of delicate baby leeks in his sous vide dish.
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