|Leeks||2 Pound (1 Kilogram)|
|Chopped mint||2 Tablespoon|
|Dill||3 Tablespoon, chopped|
|Chopped flat leaf parsley||4 Tablespoon|
|Ground black pepper||To Taste|
|Olive oil||4 Fluid Ounce (125 Milliliter)|
Trim the outer tough leaves of the leeks and cut to the point where the green turns a paler colour.
Cut off the bearded root and split lengthways down the centre.
Wash well, removing all the dirt hidden between the layers.
Place the leeks in a baking dish or casserole and sprinkle with the herbs, salt and pepper.
Pour in the olive oil and 250 ml (8 fl oz) boiling water and cover the dish.
Bake in an oven preheated to 180°C (350°F, gas 4) for 35-40 minutes, until tender.