Biryani recipes
1½ hours
Chicken thigh biryani
30-minute hake salad
Bread recipes
65 minutes
Bakery-style banana bread
Butternut recipes
Mediterranean
10 minutes
Poached leek panzanella
Load more
6
Easy
20 minutes
10 minutes1. Place the leeks in a pan with the stock and verjuice or water. Bring to the boil, then reduce the heat and simmer for 10 minutes. Drain and cool.
2. Mix the garlic, olive oil and vinegar. Place the leeks, peas, fennel, spring onion and cucumber in a bowl. Add the ciabatta. Pour over the dressing and lemon juice and season. Garnish with mint.
Cook's note: Panzanella is a great way to use up stale ciabatta – charred over the coals and drenched in garlic dressing. Totally addictive. And once you've poached the leeks for this recipe, freeze the liquid to add flavour to risottos, soups and stews.