Prehead oven to 200°F.

Lightly trim both ends of leeks and peel back first layer of leaves

blanch for 3 minutes

Drain well. Too much water in leeks will prevent them from roasting properly

Toss in a bowl with agood glug of olive oil, a splash of red wine vinegar, the chopped thyme leaves, and garlic.

Arrange the leeks in one layer in a baking tray in a baking tray and roast in the preheated oven for about 10 minutes until golden brown and almost caramelised.