Step 1 Preheat oven to 180°C. Cut the leeks crossways into 4cm lengths. Wash under cold running water and place in a colander to drain.
Step 2 Combine the leek and carrots in a large roasting pan. Drizzle with the oil and season with salt and pepper.
Step 3 Place the chicken consomme in a saucepan over high heat and bring to the boil. Pour the consomme over the vegetables and cover tightly with foil.
Step 4 Bake in preheated oven for 40 minutes or until vegetables are tender. Serve with the corned silverside.
