Ingredients
| 7 spring leeks | |
| 50g creme fraiche | |
| 100g soft goat’s cheese | |
| baguette | |
| 3 tablespoons of fermented chilli paste, homemade or bought (see below) |
Old-school British cookery with an unexpected blast of heat from fermented chilli paste made last year.
Instructions
| 1. | Braise the leeks in a pot of boiling water as salty as the sea. |
| 2. | When they are cooked through and giving to the point of a sharp knife, pull from the pot and drain off all the excess liquid. |
| 3. | Put the cooked leeks into a terrine mould, or wrap into a sausage shape in plastic wrap. |
| 4. | Press the leeks and set aside overnight. |
| 5. | Blitz the creme fraiche and cheese and set aside. |
| 6. | To serve, place a good teaspoon of chilli paste on the centre of the plate (more or less depending on how you like your heat). |
| 7. | Add a few slices of terrine, topped with a dollop of cheese. |
| 8. | Serve with a good tear of baguette. |
| 9. | NOTE: To make your own fermented chilli paste, start the summer before whilst chillies are abundant. Blitz chillies into a fine paste with about 3% in their weight in salt. |
| 10. | Scrape into a screw-topped jar, place in a dark place and forget about them. |
Photography Dean Kozanic
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