Leek Ash

Preparation info

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By Ben Shewry

Published 2012

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  • 1 leek, halved, washed and dried
  • 4 g ( oz) squid ink


Separate the layers of the leek and chargrill, without using any oil, until a medium brown colour. Place in a bowl with the squid ink and mix well. Lay the leek out on a dehydrator rack and place in a food dehydrator* at 65°C (149°F) for 14 hours or until dry and crisp. Store in an airtight container until needed.