1 leek
cider vinegar
good-quality cultured butter
herbs, truffle, cheese of your


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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