Griddled leeks recipe

• 2 Duck eggs
• 4 Small leeks, trimmed and cut in half lengthways and rinsed thoroughly
• 1 tbsp Olive oil
• 1 Knob of unsalted butter
• 4 tbsp Fresh wholemeal breadcrumbs
• 1 tsp English mustard powder
• 1 tbsp Runny honey
• 1 Lemon - Juice of
• 50 ml (1.8fl oz) Rapeseed oil
• 1 tbsp Roughly chopped tarragon

1. Bring a small pan of water to the boil and put in the duck's eggs.
2. Boil for around 10-12 minutes.
3. When cooked, remove the eggs and cool under cold running water, to prevent a black ring from appearing around the yolk, and set aside
4. Bring another saucepan of water to the boil and place the trimmed and rinsed leeks in the water, then boil for 4-5 minutes until the leeks are tender.
5. Once cooked, remove from the water and, once cool enough to handle, slice in half again lengthways.
6. Place a griddle pan over a high heat.
7. While it is heating up, put the leeks on a plate and drizzle with the olive oil.
8. Then place the leeks on to the hot griddle pan, turning them over after 2 minutes, until they have grill marks on both sides.
9. Meanwhile, heat a small frying pan over a low heat and put in the butter.
10. Once it has melted, add the breadcrumbs and toss them in the butter to coat all over.
11. Once golden brown and toasted, remove from the pan and set aside.
12. To make the dressing, put the mustard powder, honey, lemon juice, rapeseed oil and tarragon into a small bowl and whisk until combined.
13. Place some griddled leeks on each serving plate, drizzle the dressing over the leeks and sprinkle on the toasted breadcrumbs.
14. Peel the duck's eggs and grate over the top of the breadcrumbs, then serve.

eggs, leeks, olive oil, butter, wholemeal breadcrumbs, mustard powder, honey, lemon juice, oil, tarragon

Taken from www.lovefood.com/guide/recipes/11236/richard-corrigans-griddled-leeks (may not work)