Roast leeks with thyme

This is a really simple side-dish, that livened up the roast chicken that we had for tea. Makes enough for two adults, and a hungry three-year-old.

You'll need:

three large leeks
a good slug of olive oil
a teaspoon of dried thyme

Stick the oven on at about 200 degrees C (or whatever temperature you're cooking your roast chicken or main dish at!). Wash out all the soil, and slice the leeks into rings.

Tear off a large square of foil, and place it on a baking tray. Tip the leeks onto the foil, slosh some olive oil over the top, and sprinkle liberally with thyme. Fold up the foil into a parcel (a biddable three-year-old comes in handy at this point).

Bung the parcel in the oven (it's easiest if you stand it on the baking tray) for about 30-40 minutes until the leeks have turned beautifully moist and squidgy, with a little bit of brown at the edges.