How to make Pithivier, step by step The French pastry classic is updated for a new generation with charred carrot, garlic shoots and goat’s curd.
Enrico Tomelleri’s braised leek in saor and stracciatella This recipe for braised leek, served in a Venetian vinaigrette with stracciatella, is a bowl of comfort.
Ali Currey-Voumard’s broccoli soup and cheesy toast Up the ante on a simple vegetarian soup with a riff on Welsh rarebit served on the side.
Linguine with goat’s cheese and caramelised leek A colourful, vegetable-packed pasta dish; butter and goat's cheese bring richness and oomph.
Leek, mushroom and thyme risotto A vegetarian-friendly dish that celebrates all that's good about winter cooking.