Sweet and Sour Leeks with Goat’s Curd and Currants


  • 8 small leeks, green parts discarded
  • 2 bay leaves
  • 2 garlic cloves, thinly sliced
  • 200ml dry white wine
  • 3 tbsp olive oil
  • 1 small red onion, finely chopped
  • 20g currants
  • 1 tbsp cider vinegar
  • 2 tsp caster sugar
  • 2 tbsp sunflower oil
  • 100g goats cheese
  • 1 tbsp chervil leaves (or parsley)
  • salt and pepper


  1. Cut the leeks widthways into two segments, each about 10cm long, and wash well. Lay all of the leeks on the bottom of a large shallow pan and add the bay leaves, garlic, wine, olive oil and about 250ml of water, so that the leeks are half covered in liquid.
  2. Add 3/4 tsp of salt and some black pepper, place on a medium heat and simmer gently for about 30 minutes or until a knife can be inserted into the leeks without any resistance. Turn the leeks over once or twice during cooking so that they are cooked evenly.
  3. Use a slotted spoon to remove the leeks from the pan and place on a plate to one side. Strain the remaining cooking liquid into a small saucepan and reduce over a high heat until you are left with just 3 tbsp. This should take between 12-15 minutes.
  4. Remove from the heat and add the onion, currants, vinegar, sugar, 1/4 tsp salt and pepper. Set aside to soften and marinate.
  5. Heat the sunflower oil in a large frying pan on a medium-high heat. Carefully add the leeks and fry for 2 minutes on each side, until lightly golden. Transfer to a plate and set aside to cool.
  6. To serve, divide the leeks between four plates. Dot with the cheese, spoon over the onion and currant dressing and finish with the chervil.

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