Jackson Boxer’s vegan recipe for poached leeks with pickled pear and hazelnuts

Poach your leeks to perfection, then pair with pickled pears and nutty miso

I have a great respect for the leek, which is possibly the most demanding vegetable in its need to be freshly cooked before consumption. A warm leek, fresh from the pot, is an ethereal, collapsing sigh of diaphanous veils, whereas cold it can all too easily become a slippery and almost slimy mess of hopelessness.

Jackson Boxer is chef/owner of Brunswick House, Vesper and Dove, all in London, and culinary director of Cowley Manor near Cheltenham and the Henrietta in London Continue reading…
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