Some friends were coming over, and I wanted something a little elegant and classy as a starter. I was cooking for a vegetarian friend, so there are considerations there. This was a recipe from Jason Gillies, actually from a magazine she had bought me, so it had a serendipity to it.
It was a bloody long process - definitely worth it, but a long process. It started with fried leeks and peas simmered with cream until tender, egg yolks added for richness, then blitzed. This was … Continue Reading ››