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.

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