This recipe comes from Oliver Gladwin, sustainable chef amd co-founder of Nutbourne Restaurant.

On our plot we've had an abundance of vegetables, herbs and weeds, and the summer heat has kept the bees active. This dish was inspired by a walk through the garden, all the ingredients used come from a small spot I call home.

I love using techniques that heighten the flavors of the ingredients and make the plate of food look intriguing. Every ingredient in this dish works together tp put the mature leeks on a pedestal of flavor. When cooking with leeks I use every part of the vegetable, even the roots, which are washed, cut and blanched then dried and fried. 

Ingredients (serves 6)

  • 12 leeks
  • 300g strained yoghurt
  • 200g sunflower seeds
  • 3 cloves confit garlic
  • 50ml rapeseed oil
  • 70ml honey
  • Leek ash
  • Dandelion/wood sorrel (optional - mint or parsley would be nice too)
  • Shaved black autumn truffle (optional)


  1. For the leeks: place whole trimmed leeks directly onto flat top grill and turn until black all over - this should take 5-8 mins. You are looking for the hearts of the leek to be tenderly steamed and smoky from the heat of the grill. Place on tray and cling film until cold.
  2. Strip off black outer leaves and then put in the oven to continue to dry. Power crush the dried leeks into ash - this may need passing through a fine sieve.
  3. For the garlic and honey yoghurt: place peeled garlic into oil and place on stove at low temperature until soft and golden.
  4. Reserve some ash for plating first, you’ll need a couple generous pinches each plate. Place strained yoghurt, confit garlic and oil, leek ash and honey in Thermomix or powerful blender and mix. Season with salt and pepper and blend.
  5. For the sunflower seeds: toast the sunflower seeds in the oven at 170ºc for 10mins. If using nuts, simply peel and brown in butter. Add to either, 40ml truffle oil, 100ml rapeseed oil and 40ml cider vinegar.

To serve:
Warm leek with plenty of brown butter on the pass.
In the big bowl/plate dollop in the seasoned yoghurt, then top with 5 leek hearts, truffle, dressing, dandelion and then the wood sorrel.
Finish with more leek ash.

The recipe is part of the Taste Not Waste collection from Hubbub, Pop Brixton and Museum of London. 

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