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The Guardian - UK
The Guardian - UK
Lifestyle
Jackson Boxer

Jackson Boxer’s vegan recipe for poached leeks with pickled pear and hazelnuts

Jackson Boxer's poached leeks with pickled pear and hazelnuts, served on two plates
Jackson Boxer’s poached leeks with pickled pear and hazelnuts. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food styling assistant: Eden Owen-Jones.

I have a great respect for the leek, which is possibly the most demanding vegetable in its need to be freshly cooked before consumption. A warm leek, fresh from the pot, is an ethereal, collapsing sigh of diaphanous veils, whereas cold it can all too easily become a slippery and almost slimy mess of hopelessness.

Poached leeks with pickled pear and hazelnuts

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