Warm Brioche of Goat’s Cheese with Minted Leeks

Preparation info
  • Serves


    • Difficulty


Appears in
A Passion for Cheese

By Paul Gayler

Published 1997

  • About

I first prepared this brioche for a private party of eight vegetarians in the Lanesborough’s Conservatory restaurant, as part of a seven-course gastronomic vegetarian menu. It was voted the star of the show and now makes regular appearances on my menu.


  • 50 g (2 oz, 4 tablespoons) unsalted butter
  • 2


Preheat the oven to 200°C, 400°F, gas 6. Melt the butter in a pan, add the leeks and cook over a low heat for 8-10 minutes or