Leeks were the first crop Guy Watson grew on a substantial scale when he started Riverford and they remain an important staple for us throughout the winter. By April, the spring warmth has made them bright & sweet and perfect for eating. Here we pair them with an old French farmhouse larder sauce. It’s eggs and pickle base with garden herbs enhanced with one of the other joys of spring, ramsons or wild garlic. This starter brings the very best of seasonal veg to the table.
This recipe is a shared starter for 6.
Recipe credit: Patrick Hanna, Head Chef.