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James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
James Ramsden began his career writing for our magazine. He is now an established food writer, podcaster and co-owner of two popular London restaurants, Pidgin and Magpie.
Bring a pan of salted water to the boil and simmer the leeks for 90 seconds. Drain, rinse in cold water and pat dry.
In a large bowl, whisk together the vinegar, oil and mustard, lightly season and set aside.
Get a griddle pan hot with a dab of oil and griddle the leeks for a minute or so on each side, until nicely charred. Toss them in the vinaigrette; set aside. Fry the breadcrumbs until golden, then stir through the herbs and a pinch of salt. Arrange the leeks on the plates, crumble over the cheese, drizzle over the remaining vinaigrette and scatter with the breadcrumbs.
Griddling leeks gives them a lovely smoky sweetness. This recipe works well with asparagus, too. Serve with crusty bread.
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