Leek & Ramson Gribiche_low res.jpg

Leek & Ramson Gribiche

Leek & Ramson Gribiche

 This hearty shared starter for six really makes the most of the humble leek, beautifully created by Organic Served Here award holders; Riverford Field Kitchen, from their farm in Devon.

 Ingredients for leeks

  • 6 small new season leeks
  • 4 bay leaves
  • 10 whole black peppercorns
  • 10 whole fennel seed
  • 10 whole coriander seed
  • 150ml  dry white wine
  • 1ltr cold water
  • 1 lemon zest
  • 10ml olive oil
  • Salt, to taste

Ingredients for gribiche

  • 4 large eggs
  • 100g pickled radish
  • 100g small red onion
  • 50g capers
  • 30g dijon mustard
  • 15ml lemon juice
  • 15ml white wine vinegar
  • 250ml rapeseed oil
  • 40g dill
  • 40g parsley
  • 20g mint
  • 40g ramsons/wild garlic
  • 1g burnt leek powder             

Cooking the leeks

  • Preheat oven to 160c
  • Chop off leek top & ends, leaving on enough root to hold the leek together. Clean thoroughly. Save leek tops for later.
  • Put leeks into an oven dish with bay leaves, spices and lemon zest and pour the water and wine over the top. The leeks should be ¾ submerged. Cover with a cartouche.
  • Tip: Poach the leeks until they are just done. You want a knife to easily pierce but the colour to remain strong. Save some of the liquid for when you are dressing your dish.

Making the gribiche

  • Drop the eggs into a pot of boiling water and time for 7 minutes. Refresh in iced water.
  • Fine dice the red onion, mandoline the pickled radish, and roughly chop half of the ramsons and herbs. Drain the capers. 
  • In another bowl, whisk the mustard and lemon juice together and slowly add the rapeseed oil. Tip: Do this slowly and make sure it is emulsified into a thick vinaigrette.
  • Into a large bowl, grate the egg on the largest setting. Add the onion, radish, chopped herbs and capers. Stir through the vinaigrette.

 Chef’s secret

  • To make burnt leek powder, wash the leek tops, tease apart and bake in an oven at 170c turning until it has deep dark oily colours, transfer to a dehydrator at 52c for 12 hrs, blitz and dehydrate for 12 hrs. Blitz and pass through a sieve.

 To serve

  • Lay the leeks side by side in a large deep dish, spoon a little of the leek liquor and pour a little olive oil on to the leeks.
  • Spoon generous dollops of gribiche on top. Sprinkle a few pinches of burnt leek powder.
  • Scatter the remaining ramsons and herbs over the top, season and make sure there is bread to mop it all up with!