Grilled Leek and Mushroom with Rosemary Butter

Set up your charcoal BBQ with coals in one half, but none on the other. Light the coals and leave until ash grey.

Place the leeks onto the grill on the direct side and cook until blackened all over, approx 10 mins

Brush mushrooms to clean, then cover in a little layer of oil and grill over the direct heat turning regularly until there is a nice char, approx 4 minutes.

Season with salt after cooking and chop into smaller pieces.

Make the Rosemary Butter by mixing the butter, lemon zest and chopped rosemary together in a bowl.

Cut two 1 cm thick slices of sourdough bread (or any crusty bread) Grate a half garlic clove directly onto each slice.

Butter the bread with lots of the rosemary butter and toast over the direct heat, underside first, until crispy. Then flip onto the buttered side for just a few seconds.

Take the leeks off the grill and let them cool.

Remove the blackened outer skin and chop them into small pieces.

Pile the leeks onto the toast, then the mushrooms and top with some parmesan, and chopped chives.