Step 1

Trim the ends from the leeks, cut in half lengthways and slice on the diagonal into 2-3cm pieces.

Step 2

Melt the butter in a lidded frying pan, add the leeks and mix until coated in the butter. Season well, cover and fry gently for 25-30 minutes or until very soft, stirring occasionally and adding a splash of water if the leeks start to catch.

Step 3

Mix together the breadcrumbs, herbs, hazelnuts and some seasoning in a bowl. Heat the olive oil in a frying pan and cook the garlic for 2 minutes. Tip in the breadcrumb mixture and fry until golden and crispy.

Step 4

To finish, put the buttery leeks in a serving dish and sprinkle over the pangritata.