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.