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Maggie Beer

Leeks poached in verjuice

Leeks poached in Verjuice

Leeks poached in verjuice

Step 1: Wash the leeks and then trim the roots and tops so that you are left with a firm, mostly white leek. Leave to soak in a jug of cold water upside down to remove all remaining soil. Once perfectly cleaned, drain the leeks and place in a high sided fry pan (20cm wide x 5cm high).

Step 2: Pour in the Verjuice, water, butter, salt flakes and pepper. Simmer slowly over a gentle heat for 40 minutes to 1 hour, or until the leeks are cooked all the way through and still hold their shape, but remain soft to the touch. Remove from liquid and drain.

Step 3: Place the leeks onto a serving plate, spoon on the gruth or ricotta and top with pitted olives.

Step 4: Garnish with flat leaf parsley and a last drizzle of Extra Virgin Olive Oil and serve.


  1. 125ml 1/2 cup Verjuice
  2. 500ml 2 cup water
  3. 1/2 tspn sea salt to taste
  4. 1/2 tspn freshly ground black pepper to taste
  5. 20g 1 tbspn unsalted butter
  6. 40g 2 tbspn ricotta or gruth
  7. 20g 1/8 cup pitted black olives
  8. 20g 1 tbspn flat leaf parsley chopped, to garnish

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