insideKENT Magazine Issue 72 - March 2018 | Page 58

FOOD+DRINK
Easter Feasting …WITH A TWIST cont.
SIDE
Traditional:
Braised Baby Leeks (2)
Ingredients:
• 280g baby leeks
• Knob of butter
• 500ml chicken stock
• Handful thyme sprigs, plus
extra leaves to serve
Method:
1. Wash and trim the ends and
roots of the baby leeks. Heat a
knob of butter in a large frying
pan and add the leeks. Roll
them around to coat them in
the butter.
2. Add the chicken stock, bring
to the boil, then turn down to
a simmer and add the thyme.
Cook for 20 mins or until
tender. Serve with a sprinkling
of thyme leaves.
Alternative: Punchy Spring Greens (6)
Ingredients:
• 50g unsalted butter
• 6 anchovy fillets
• 2 garlic cloves, finely chopped
• 500g spring greens, washed and shredded
• 1 lemon, juiced
• 50g finely grated parmesan
• 30g hazelnuts, toasted and roughly
chopped
Method:
1. Melt the butter in a large frying pan over
a medium heat. Once bubbling, add the
anchovies and cook for 2 mins until they
melt away. Stir in the garlic, fry for 1 min,
then toss in the greens and cook for 8 mins
until wilted.
2. Add the lemon juice and parmesan and
stir well to melt the cheese. Season to taste,
transfer to a serving bowl and scatter over
the hazelnuts.
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