High heat transforms these vegetables completely. The char isn’t cosmetic — it’s structural, adding bitterness to balance the natural sweetness underneath. Leeks, often overlooked in the BBQ world, respond beautifully to direct heat grilling. Their layers soften and caramelise, while the edges crisp up, creating a pleasing contrast in texture and flavour.

The addition of fresh tarragon brings a subtle aniseed note that cuts through the richness, while a simple dressing of lemon juice and Dijon mustard adds brightness and a touch of sharpness. Olive oil helps the leeks char evenly without drying out, preserving their natural earthiness. This recipe is a reminder that BBQ isn’t just about meat — it’s a versatile tool that elevates seasonal, homegrown ingredients with minimal fuss.

Cooking over fire demands attention and respect, but the result is worth it. Charred Leeks with Tarragon is a dish that feels both grounded and refined, perfect for those who appreciate clean, whole-food cooking with a twist. It’s a quiet celebration of flavour and technique, suited to everyday cooking rather than special occasions.