Three cornered leek burnt oil

This oil is delicious drizzled over dishes, especially ramen!

Wash the three cornered leek leaves and chop into 5cm length pieces. Pour the oil into a medium sized saucepan, add the chopped 3CL leaves and heat gently. This takes a while but don't rush it, as you want the oil to infuse with the flavour and also you don't want to burn the leaves - I know I call it burnt oil but it's not actually burnt, but it sounds better than 'Three Cornered Leek infused oil'! When the leaves are becoming translucent and crisp, take it off the heat. Leave it until it is cool enough to pour it into a sterilized jar. Use as and when, it lasts about 6 months. I like to fork out some of the crispy leaves onto a dish, then drizzle the oil afterwards.