Method

1. 1
   Pre-heat oven to Gas mark 4, 180°C, 350°F. Take each leek piece and using the end of a wooden spoon push out the light coloured centre layers of the leek, leaving a small area in the centre of the leek for stuffing.
2. 2
   Reserve the leek layers and finely chop.
3. 3
   Place the whole leek pieces ‘end on' into a deep gratin type dish and prepare the mince mixture.
4. 4
   Heat the oil in a large pan and add the lamb mince and brown.
5. 5
   Add the rosemary, cumin and cumin seeds, cook for 1-2 minutes.
6. 6
   Add stock, purée and canned tomatoes. Bring to the boil.
7. 7
   Carefully spoon mince mixture into the leek centres (you may need to push it down using the end of a wooden spoon).
8. 8
   Any remaining mince mixture can be spooned around the edge of the dish.
9. 9
   Cover with foil and bake in the oven for 30-40 minutes - remove and check that outer layers of leek are tender (some ‘tougher' leeks may need slightly longer cooking).
10. 10
    Serve with spiced rice and extra green vegetables.