Leek and pinenut timbale with a tomato, coriander and puy lentil concasse

Preparation info

  • For

    four to six

    • Difficulty

      Easy

Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

What with the pinenuts and the chunky concasse sauce, this timbale has more texture than the average savoury pudding. Leeks and ginger are excellent together and they interact beautifully with the coriander in the concasse. You will need six ramekins of about 150mls capacity, though any vessel will do - I have successfully used cups and small bowls.