🍽: ‘Leeks Vinaigrette’ using the first of the baby leeks from the allotment, boiled @nithvalleyeggs , capers, fresh parsley and a dijon mustard vinaigrette.
The start of October always marks a shift in eating; hearty soups and rich stews for the drop in temperature. Leeks, kale, celeriac and wild mushrooms are all in abundance this month, along with the first of the season’s root vegetables; swede, pumpkin and salsify.
Although I’m sad to see the last of the summer tomatoes, peas and runner beans harvested from the allotment, I’m looking forward to cooking with the hardier winter kales, turnips and parsnips. There’s a lot to be said for eating in line with the seasons; produce always tastes far better in the height of its season, it’s economical and forces you to be a little more creative in the kitchen. I’m going to try lots of new seasonal recipes this month using the #EatSeasonalOctober hashtag...get creative and get involved 👩🏼🍳 .
• INGREDIENTS • (Serves 2 as starter)
5 baby leeks, trimmed
2 eggs, boiled & finely chopped
1 cube of good quality veg stock (@saykallo ) 1 tsp @maille Dijon Mustard
2 tbsp white wine vinegar
2 tbsp olive oil
1 tbsp small capers, rinsed Handful flat leaf parsley, chopped
• METHOD •
1. Place leeks in a large frying pan and fill with just enough hot water to cover the leeks.
2. Add stock cube to dissolve and simmer for 20 minutes or until the leeks are tender.
3. Drain and cut in half lengthways.
4. To make the vinaigrette, mix vinegar and dijon together before slowly adding olive oil.
Season to taste.
5. Serve the leeks warm drizzled with vinaigrette and scattered with chopped egg, capers
🥬Romaine calm + 🥕carrot on! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Not only do we care about our 🌎 health, but we also care about yours! If you can’t get outside, you can always walk your stairs (if you have them), walk in place, or even walk around your house. Can’t do 10 minutes? Then just do 5 minutes! Either way you are moving + you would be surprised what 5-10 minutes here + there will do for you! ...