The grower: Jonathan Chidsey
The chef: Sir Terence Conran
Very thin leeks can be hard to come by, so if you cannot source them use larger ones, split lengthways – this dish will still work well.
* 8 slender leeks, trimmed and cleaned
* 2 hard-boiled eggs, coarsely chopped or put through a potato ricer, to garnish
For the vinaigrette:
* 2 tbsp red wine vinegar
* 14 tsp olive oil
* 2 tbsp Dijon mustard
* salt and pepper
1. Put the leeks into a large shallow saucepan of slightly salted, boiling water; cook for seven to 10 minutes. Remove the cooked leeks and drain thoroughly.
2. For the vinaigrette, mix the vinegar, olive oil and mustard together. Season with salt and pepper.
3. To serve, arrange the leeks on a shallow dish and drizzle them with lots of vinaigrette.
4. Strew the chopped eggs over the leeks and pour the rest of the vinaigrette over the finished dish.
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- Two-way runner beans
- Brill with heritage tomato and white miso
- Paris Market and Sugarsnax carrots with ham fat cream and nasturtium