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Too much garlic is never enough! Two full bulbs might seem like a lot, but after very slowly cooking in oil they lose a fair bit of their pungency, instead adding a gentler (but still robust) flavour to the soft, braised leeks.

You will need

Serves 2

Garlic confit

  • 2 bulbs garlic
  • 200ml grapeseed or neutral oil
  • 2-3 sprigs rosemary
  • 1 teaspoon peppercorns

For the leeks

  • 2 leeks, tops cut off and stalks rinsed
  • 300ml vegetable stock
  • 2 tablespoons plant-based butter*
  • 1 tablespoon coriander seeds
  • Pinch of salt
  • 1/2 lemon, juice only

Parsley crumble

  • 1 slice stale sourdough (gluten-free if required)
  • 20g roasted macadamias
  • 1 bunch parsley
  • 1 tablespoon nutritional yeast flakes
  • 2 tablespoons vegetable oil
  • Salt & pepper

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15 mins to prep

  1. Step 1

    Place everything for the garlic confit into a small pot and cook on low heat for 30 minutes or until the cloves are super soft.

  2. Step 2

    Place the leeks in a pan with the stock, butter, coriander seeds, and pinch of salt. Place over medium-low heat with a cartouche (or regular lid) over the top and cook until the leek is soft and tender — about 30 minutes. Remove lid and reduce the stock until it is a dressing like consistency. Then squeeze lemon juice over your leeks for a bit of a zing.

  3. Step 3

    While the leek is cooking, blend the bread, nuts, parsley and nutritional yeast flakes to a crumb. Heat oil in a pan over medium heat and cook the mixture until golden brown and crisp. Season with salt & pepper to taste.

  4. Step 4

    Once the leek is cooled enough to touch, remove from pan and place each leek on a plate — gently cut them lengthways down the middle. Open them up and sprinkle over the crumble mixture.

  5. Step 5

    Finallly, gently squeeze your garlic cloves out of the bulbs and scatter them amongst the dish! Enjoy :)

Hot tip!

*Simon likes oat butter, but any plant-based butter will do here!

Recipe: Simon Toohey

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