3 leeks, split in half and washed
Chardonnay vinegar, a little
8g Maldon salt
12g olive oil
400g soft butter
50g diced shallot
10g sliced ginger
15g bashed and sliced lemongrass
5g chervil
5g tarragon
2 bay leaves, ripped
5g lovage
25 black peppercorns, crushed
150g apple vinegar
100g apple juice
1g Maldon salt
150g finely diced shallots
15g butter
2g Maldon salt
8 turns black pepper
40g reduction
50g cream
1 tsp diced tarragon
1 tsp chopped chives
1 tsp chervil
2g salt
250g burnt leek butter
Place the washed leeks into a tray lined with parchment paper, drizzle with the olive oil and season with salt.
Roast in a hot oven at 220°C until well charred, approximately 30 minutes, until almost black all over.
Once cooked, place the leeks together in cling film so they sweat, then leave to cool.
Chop finely and place into a blender (such as a Robo Coupe), then blend with the butter.
Reserve some of the leek butter for use in the butter sauce and chill the remainder.
Place all ingredients into a pan and reduce down to 60g.
Pass through a sieve, squeezing well to extract maximum flavour.
Lightly cook the shallots in butter, then add the reduction and cream.
Bring to a simmer for 2 minutes, then whisk in the burnt leek butter.
Add the herbs, taste for seasoning, and finish with a little lemon juice.
Spoon the sauce over the roasted leek and serve.
3 leeks, split in half and washed
Chardonnay vinegar, a little
8g Maldon salt
12g olive oil
400g soft butter
50g diced shallot
10g sliced ginger
15g bashed and sliced lemongrass
5g chervil
5g tarragon
2 bay leaves, ripped
5g lovage
25 black peppercorns, crushed
150g apple vinegar
100g apple juice
1g Maldon salt
150g finely diced shallots
15g butter
2g Maldon salt
8 turns black pepper
40g reduction
50g cream
1 tsp diced tarragon
1 tsp chopped chives
1 tsp chervil
2g salt
250g burnt leek butter
Place the washed leeks into a tray lined with parchment paper, drizzle with the olive oil and season with salt.
Roast in a hot oven at 220°C until well charred, approximately 30 minutes, until almost black all over.
Once cooked, place the leeks together in cling film so they sweat, then leave to cool.
Chop finely and place into a blender (such as a Robo Coupe), then blend with the butter.
Reserve some of the leek butter for use in the butter sauce and chill the remainder.
Place all ingredients into a pan and reduce down to 60g.
Pass through a sieve, squeezing well to extract maximum flavour.
Lightly cook the shallots in butter, then add the reduction and cream.
Bring to a simmer for 2 minutes, then whisk in the burnt leek butter.
Add the herbs, taste for seasoning, and finish with a little lemon juice.
Spoon the sauce over the roasted leek and serve.
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