Leek tart, honeyed roasted parsnips and a cos and fennel salad
2 leeks, washed and thinly sliced
2 tbsp butter
1/4 tsp salt
250 mL cream
2 egg yolks
1 sheet of pastry/pastry case, make it yourself or buy premade. Shortcrust is best but puff will do just fine. If using shortcrust pastry bake blind, if using premade puff line a greased pie dish and chill until ready to use.
Cook leeks, salt and butter slowly over a low heat until they have broken down and become nearly mushy, this could take about an hour. Set aside to cool.
Beat together yolks and cream with a few turns of freshly ground pepper. Mix into cooled leeks. Fill pastry case and bake for 30-40 mins at 180C, let cool for 10 minutes before serving.
Honey roasted parsnips with wholegrain mustard
2-3 parsnips, cut into half then quarters (remove cores)
1 tbsp honey
1 tsp wholegrain mustard
2 tbsp vegetable oil
salt and pepper
1 tbsp red wine or sherry vinegar
2 tbsp chopped parsley
Toss parsnips with honey, mustard and oil and salt, roast at 160C for 30-40 minutes until golden brown, turning occasionally. Toss with vinegar and parsley, check seasoning (add salt, pepper, honey or vinegar to taste) and serve.
Cos and fennel salad
1 mini cos, washed, spun and torn into bite-sized pieces
1/4 fennel, finely sliced use a mandolin if you have one
1/4 red onion, finely sliced
Mix ingredients together, just before serving dress with a vinaigrette made from Dijon mustard, olive oil and red wine vinegar.