Ingredients 6 small-medium leeks 150g unsalted butter 1 litre good quality fresh vegetable stock (see tip) For the vinaigrette 1 tbsp dijon mustard 1 tbsp red wine vinegar 1 small shallot, very finely chopped 60ml extra-virgin olive oil Squeeze lemon juice For the pangrattato Big glug extra-virgin olive oil 80g dried breadcrumbs Finely grated zest 1 … Read more
Ingredients 550g strong white bread flour, plus extra to dust 175g fine sea salt, plus ½ tsp 3 free-range egg whites 1kg-1.2kg unpeeled assorted root vegetables (we used a mix of heritage carrots, beetroot and swede quarters) Flatbreads to serve For the labneh: 500g thick full-fat greek yogurt (we used Total) 1 tsp lemon juice … Read more
Ingredients 1 ounce dried porcini mushrooms (or sub 2 cups chopped cremini or shiitake mushrooms as the recipe is written*) 2 1/2-3 cups vegetable broth (or store-bought – we like Imagine brand best!) 2 Tbsp olive or avocado oil (if avoiding oil, sub water) 3/4 cup diced yellow or white onion 3 cloves garlic, minced … Read more
Ingredients 1 (5 pound) ready-to-eat ham 1/4 cup whole cloves 1/4 cup dark corn syrup 2 cups honey 2/3 cup butter Instructions Preheat oven to 325 degrees F (165 degrees C). Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the … Read more
Ingredients 1 Camembert cheese in a wooden box about 350 gr 1 sprig of rosemary 1 pinch of chilli flakes 1 tbsp honey or extra-virgin olive oil to drizzle Sea salt flakes and black pepper to taste Instructions Preheat oven to 180°C /360°F (oven fan 160°C). Arrange a baking tray onto the middle shelf. Remove the plastic packaging and arrange the Camembert back … Read more