Ingredients
| 1 leek | |
| cider vinegar | |
| good-quality cultured butter | |
| herbs, truffle, cheese of your |
Instructions
| 1. | Cut the green tops from the leek (they can be used for soups and stocks but at the restaurant we juice them to make something umami- rich). |
| 2. | Once the fire has burnt down to embers, bury the leek covering it completely with the coals. |
| 3. | Leave for around five minutes. |
| 4. | Remove from the fire and split down the middle to expose the green inside. |
| 5. | Brush generously with vinegar. |
| 6. | Cover with aged butter and anything you want to eat a leek with – we chose truffle. |
Recipes and food styling Ed Verner / Photography Tony Nyberg
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