Preparation info

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Appears in


By Ben Shewry

Published 2012

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  • 1 leek
  • 5 ml ( fl oz) grape seed oil
  • table salt and lemon juice, to taste
  • 1 quantity egg yolk purée
  • leek ash, for sprinkling


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 a little salt and a few drops of lemon juice. Pipe a little egg yolk purée into the middle of each piece and crumble over a little leek ash.