Ready for a BBQ game-changer? Check out our Smoky Ember-Cooked Leeks topped with a kickin' pink peppercorn butter sauce. It's not your usual BBQ fare, but it's about to become your new favourite. Feeds 4-6.

Ingredients

4 trimmed leeks

125g butter

4 tsp pink peppercorns

Pinch of salt and pepper

10g (or a handful) finely chopped flat leaf parsley

Juice of ½ lemon

Serves 4-6

RECOMMENDED HEAT

Direct at 220°C

Method

IN THE KITCHEN

1. Cut the leeks in to 3-inch lengths. 

For this recipe, you only use the pale straight section of the vegetable.

2. Melt the butter adding the pink peppercorns and seasoning.

AT THE BBQ

1. Prepare the barbecue for direct heat, approx. 220°C. If using a 57cm charcoal barbecue, you will need 1 full chimney starter of lit Weber lumpwood charcoal. 

2. Blacken the leeks on the grill for about 10 minutes. This is also possible directly on to the charcoal embers. However, take care as the vegetables will blacken and blister much quicker when placed directly on the charcoal.

3. Peel one or two layers of blackened skin off the leeks until you are left with the soft green centres.

4. Slice the leeks into smaller rounds.

5. Place on a dish or board and drizzle with the hot melted butter.

6. Finish with a scattering of the parsley and the lemon juice.