Wash the leek and cut the white part into two 5 cm (2 inch) lengths. Reserve the trimmings for another meal. Place in a vacuum pouch with the oil and vacuum-pack on 100 per cent for 40 seconds in a chamber vacuum sealer*. Place the bag in a saucepan of cold water and slowly bring to the boil, then reduce the heat and simmer for 8 minutes.
When ready to serve, halve each leek lengthways and remove two centre pieces of the leek to make a vessel for the egg yolk purée. Season with
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