Leek with wild garlic gribiche

Making the most of this issue's hero ingredient – wild garlic – is a veggie dish from Riverford field kitchen. We reckon it's a delightful spring starter

Yields6 Servings
 6 small leeks, cleaned (and with the tops and ends removed, leaving enough root to hold together)
 4 bay leaves
 10 whole black peppercorns
 10 whole fennel seed
 10 whole coriander seed
 1 lemon zest
 1ltr cold water
 150ml dry white wine
 10ml olive oil
 salt to season
For the gribiche:
 4 large eggs
 30g Dijon mustard
 15ml lemon juice
 15ml white wine vinegar
 250ml rapeseed oil
 100g small red onion, finely diced
 100g pickled radish, thinly sliced
 40g dill
 40g parsley
 20g mint
 40g wild garlic
 50g capers
1

First, the leeks. Preheat oven to 160C/325F/gas mark 3. Put the leeks in an oven dish with the bay leaves, spices and lemon zest, then pour the water and wine over the top. The leeks should be three quarters submerged.

2

Cover with a piece of greaseproof paper then poach the leeks in the oven until they are just done – you want a knife to easily pierce them, but for their colour to remain bright. Save some of the liquid to dress the dish.

3

Next for the gribiche; drop the eggs into a pot of boiling water and cook for 7 minutes. Refresh in iced water.

4

Whisk the mustard, lemon juice and white wine vinegar together and add the rapeseed oil. Do this slowly to make sure it is emulsified into a thick vinaigrette.

5

Grate the egg (on the largest setting) into a bowl. Add the onion, radish, half the chopped herbs and wild garlic, and the capers. Stir through the vinaigrette

6

To serve; lay the leeks side by side in a large, deep dish, then spoon a little of the leek liquor and a drizzle of olive oil over. Spoon generous dollops of the gribiche on top.

7

Scatter the remaining wild garlic and herbs over the top, season and serve with bread to mop up the juices.

Category

Ingredients

 6 small leeks, cleaned (and with the tops and ends removed, leaving enough root to hold together)
 4 bay leaves
 10 whole black peppercorns
 10 whole fennel seed
 10 whole coriander seed
 1 lemon zest
 1ltr cold water
 150ml dry white wine
 10ml olive oil
 salt to season
For the gribiche:
 4 large eggs
 30g Dijon mustard
 15ml lemon juice
 15ml white wine vinegar
 250ml rapeseed oil
 100g small red onion, finely diced
 100g pickled radish, thinly sliced
 40g dill
 40g parsley
 20g mint
 40g wild garlic
 50g capers

Directions

1

First, the leeks. Preheat oven to 160C/325F/gas mark 3. Put the leeks in an oven dish with the bay leaves, spices and lemon zest, then pour the water and wine over the top. The leeks should be three quarters submerged.

2

Cover with a piece of greaseproof paper then poach the leeks in the oven until they are just done – you want a knife to easily pierce them, but for their colour to remain bright. Save some of the liquid to dress the dish.

3

Next for the gribiche; drop the eggs into a pot of boiling water and cook for 7 minutes. Refresh in iced water.

4

Whisk the mustard, lemon juice and white wine vinegar together and add the rapeseed oil. Do this slowly to make sure it is emulsified into a thick vinaigrette.

5

Grate the egg (on the largest setting) into a bowl. Add the onion, radish, half the chopped herbs and wild garlic, and the capers. Stir through the vinaigrette

6

To serve; lay the leeks side by side in a large, deep dish, then spoon a little of the leek liquor and a drizzle of olive oil over. Spoon generous dollops of the gribiche on top.

7

Scatter the remaining wild garlic and herbs over the top, season and serve with bread to mop up the juices.

Leek with wild garlic gribiche