Our Recipes › Charred Leek with Crumbled Silver Fox, Lemon & Sourdough Crumb

Charred Leek with Crumbled Silver Fox, Lemon & Sourdough Crumb

4 (as a side)

Ingredients

For The Leeks
  • 4 large leeks, washed and ends trimmed
    60g salted butter
    1 tbsp water
    1 tbsp white wine vinegar
    1 tbsp thyme, finely chopped
For The Crumb
  • 100g sourdough
    1/2 tbsp oil
    Sea salt & cracked black pepper
To Serve
  • 75g Belton Farm Silver Fox
    1 lemon
    Fresh thyme sprigs
You WIll Need
  • Foil

The Cheese

Silver Fox

Method

  1. Preheat the oven 200C/180C fan/gas 6. Take the trimmed leeks and slice down the middle lengthways, splitting each leek in two. Place in a baking tray or dish.

  2. Melt the butter before combing with the water, vinegar, and thyme. Pour the liquid over the prepared leeks and cover the baking tray with foil. Place in the oven for 15 minutes to gently poach the leeks.

  3. In the meantime, make the crumb. Tear the sourdough into a baking tray into small pieces. Drizzle over the oil and season with salt and pepper – toss to combine. Place in the oven alongside the leeks for 5 – 8 minutes, just until the pieces have turned golden. Remove from oven and when cool enough to touch, crush or crumble into a crumb.

  4. When the leeks have just softened remove from the oven and turn on the grill to high. Discard the foil and place the leeks back under the grill for 3 – 4 minutes to char and start to caramelise.

  5. When slightly charred, remove from the grill and using a large fish slice, carefully transfer the softened leeks onto a serving platter. Generously crumble over the Silver Fox followed by the prepared sourdough crumb. Finish with zesting over the lemon and sprinkle on a couple of sprigs of thyme.