I N S T R U C T I O N S

preheat the oven to 200°C grill 

remove the dark green tops of the leek, keeping the root on. cut the leek in half lengthwise, then rinse each leek half

place the leeks cut-side down into an oiled ovendish. drizzle with more olive oil, season with salt and pepper, and bake for about 20 minutes until charred and crispy on the outside 

let the leek cool down a bit before giving it a rough chop

in a bowl combine the warm leek, miso paste and butter - mix everything with a fork 

then add the zest of your lemon, salt and freshly cracked black pepper to taste and give it a last good mix and refrigerate

I like to spread the butter into small molds and put them in the freezer

take them out about 1 hour before they are served