IN SEASON
Get the most out of October’s fresh produce with these easy yet impressive dishes Leeks Leeks are from the same family as onions and garlic (allium), but have a much sweeter, milder flavour. According to legend, seventhcentury Welsh soldiers wore leeks in their hats to distinguish them from the enemy army. Ever since, the allium has been one of Wales’ national symbols. Choose leeks with bright green tops. Trim the root and leaf tops before rinsing well to remove grit and soil. For a sophisticated twist on cheese on toast, soften half a sliced leek in butter. Stir in crumbled blue cheese, then spoon onto a slice of crusty bread and grill until golden.
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MAKE IT SNAPPY
Use the salsa straight away or the acidity in the lemon juice will discolour the herbs.
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C RE A M Y L E E KS W I T H ROA S T C H I C K E N A N D S A L S A V E RD E Serves 4 Takes 1 hr 35 mins Cost per serve £1.82
MEN EDITU
PAG E7
1 x 500g pack leeks, trimmed and finely chopped 3 garlic cloves, finely sliced 150ml white wine 200ml chicken stock 8 thyme sprigs 2 tbsp whipping cream 1 tsp Dijon mustard 4 chicken legs mashed potato, to serve (optional) For the salsa verde 1 x 30g pack flat-leaf parsley ½ x 30g pack mint 1 garlic clove 1 tsp capers 1 green chilli, seeded 1 lemon, juiced 2 tbsp olive oil
1 Preheat the oven to gas 6, 200°C, fan 180°C. Put the leeks and garlic in the bottom of a shallow, lidded casserole dish. Mix together the white wine, stock, thyme, cream and mustard. Pour over the leeks and stir to coat. Score each chicken leg 3 times with a sharp knife and place on top of the leeks. Season, cover with the lid and cook in the oven for 45 mins. 2 Turn the oven down to gas 4, 180°C, fan 160°C. Remove the lid and cook for a further 30 mins until the chicken is golden and the juices run clear. 3 Meanwhile, blitz all of the salsa ingredients in a food processor with 1 tbsp water until a rough paste forms. 4 Serve the chicken legs with the leeks and the salsa verde drizzled over. Serve with mashed potato, if you like. Each serving contains Energy 1863kJ
449kcal 22%
Fat
Saturates
30g 9g 43% 43%
Sugars
Salt
4g 4%
1.2g 19%
of the reference intake. See page 134. Carbohydrate 6g Protein 33g Fibre 0g
