Category: Leeks

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Day trip to Paris, 2nd March 2024

Bread basket at Bouillon Julien - seven thick crust slices tightly packed onto a basket

Long story short: we had a chance to spend last Saturday in Paris, and so we did!

We were there for less than 12 hours. Yes, it sounds preposterous, but we embraced the absurdness of it with efficiency and organisation: we identified a few things we could do, but left ample margin to do so, booked a restaurant for lunch, and then executed with precision.

It really helps to live close to St. Pancras, so we could walk to the station and be there less than an hour after waking up. So, we were on time, and so was our train.

St Pancras concourse in the morning, and Tracey Emin's neon in the background. Our Eurostar train is to the left, waiting for us. A person wearing a high visibility vest waits by the travelator in the distance.
St Pancras concourse in the morning, Tracey Emin’s neon “I want my time with you” and our Eurostar train waiting for us
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Leek and broccoli risotto

Leek and broccoli risotto

I signed up to a “British vegetable box”, and what that translates into these days is: a lot of leeks, carrots and potatoes.

It’s a fun challenge to come up with new recipes (new to me, I suppose!) to use them in different ways.

So after I made a leek and potato soup (a Devvers classic), I devised a leek, carrot and potato fritatta, and then… a leek and broccoli risotto for Sunday lunch, because Sundays should be for rice dishes!

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Leek, carrot and potato fritatta

Leek, carrot and potato fritatta with soya topping on a cast iron pan

I had some left over boiled potatoes and carrots from a bollit, and a lot of leeks, so I turned them into a comforting fritatta.

I was feeling quite creative so I decided to add a spicy twist to this by concocting a sort of “spicy soya topping”, using dehydrated soya mince, chilli oil and paprika. After baking in the oven, the texture became crispy and super interesting—nothing to do with the boring soggy soya bits you get just after rehydrating.

It provided a good counterpart to the soft, comforting fritatta flavours. Something to experiment with!

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Lentil patties

Lentil patties on top of a salad with lettuce, red pepper and tomatoes

We tried the Clipstone‘s Sunday Arrosto, and they included a card thanking us (you’re welcome!) and also suggesting we could use the chicken bones for a stock. Why, of course! You don’t need to say that twice.

I immediately placed the bones and a few vegetables into my pressure cooker and had it extracting all the flavour that could be left for an hour. But then I was not quite sure what to do with the veggies because they had become a bit too mushy (specially the leeks).

Then I saw Miriam’s recipe and I was like A-HA!

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