1

Preheat the oven to 200˚C, fan 180˚C, gas mark 6. Trim and cut the leeks into 3cm-thick rounds.

2

Melt the spread in a 22cm-wide ovenproof frying pan set over a medium heat. Add the sherry vinegar and arrange the leeks in the pan, cut side down. Season and cook for 8 minutes until the leeks are browned, turning halfway. Remove the pan from the heat and scatter over the thyme.

3

Cut a 26cm-diameter circle from the puff pastry sheet, discarding the rest. Lay the pastry over the leeks, tucking the edges down into the sides of the pan to fully enclose. Transfer the pan to the oven and bake for 25 minutes until the pastry is risen and golden, then remove from the oven and leave to cool for 5 minutes.

4

Run a knife around the edge of the pan and invert onto a large plate. Brush the agave syrup over the leeks, then serve with the parsley scattered over the top.