Leek with wild garlic gribiche


    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

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Starter serves 6

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

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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.


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.


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


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.


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


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.


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

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