AuthorRiverford Field KitchenMaking 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
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.
Ingredients
Directions
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.