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Leeks with tarragon salsa.jpg

Ingredients ~ serves 4

1 small bunch Tarragon

1 small bunch Parsley

2 cloves garlic, crushed

6tbsp Olive Oil

100g Green gooseberries

Flaky Sea salt

12 Young leeks, or another green veg, such as asparagus, when its in season in the uk


  • Blanch the baby leeks whole in boiling salted water for 3 minutes, then drain in a colander.

  • For the salsa, roughly chop the herbs and gooseberries together, then combine with the garlic and 5tbsp of the oil, and season to taste with salt.

  • Heat a griddle pan until it is smoking hot. Drizzle the leeks with the remaining tbsp of oilve oil and place on the griddle, turning once you have achieved char stipes.

  • Slice the leeks at and angle and serve in a bowl with a generous spoonful of salsa. Some crusty bread on the side to mop up any juices wouldn't go amiss! This would also be delicious with some fresh barbequed mackerel.

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