Easter recipe: Charlie Hibbert’s egg, leeks and shaved truffle
A springtime dish which makes an ideal brunch or lunch
Charlie Hibbert, head chef of Thyme at Southrop Manor Estate in Gloucestershire, has created this springtime dish, which makes an ideal brunch or lunch.
Ingredients: serves four
- 4-8 young leeks, depending on size
- 4 free range eggs
- 1 large autumn truffle – if you have a spare day, store the truffle in a sealed container with the unbroken eggs
- 1 tbsp unsalted butter
- Maldon salt flakes and freshly ground black pepper
- A grating of Parmesan
- Olive oil to serve
Method
- Place a medium pan of salted water on to boil. Peel off the outer leaves of the leeks and discard. Blanch the leeks in the boiling water until cooked – about four minutes. While they’re blanching, you can fry your eggs, crack them into a small non-stick frying pan over a medium heat and fry until cooked through.
- Once the leeks are cooked, lift them out of the pan and slice them lengthways. Melt the butter in a frying pan, put the leeks in cut side down and season with a pinch of salt and pepper, and cook over a medium to high heat for three to four minutes.
- Split the leeks between four starter plates, top with an egg on each. Finally, cover liberally with wafer thin slices of truffle and a little Parmesan on each. Season with a touch of salt and pepper and a little olive oil and serve.
Thyme, Southrop Manor Estate, Southrop, Lechlade, Gloucestershire GL7 3NX; thyme.co.uk
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
-
Political cartoons for October 26Cartoons Sunday’s editorial cartoons include Young Republicans group chat, Louvre robbery, and more
-
Why Britain is struggling to stop the ransomware cyberattacksThe Explainer New business models have greatly lowered barriers to entry for criminal hackers
-
Greene’s rebellion: a Maga hardliner turns against TrumpIn the Spotlight The Georgia congresswoman’s independent streak has ‘not gone unnoticed’ by the president
-
Roasted squash and apple soup recipeThe Week Recommends Autumnal soup is full of warming and hearty flavours
-
Mustardy beans and hazelnuts recipeThe Week Recommends Nod to French classic offers zingy, fresh taste
-
The soups, noodles and cake to make this the most tasty fall yetThe Week Recommends Soothing plates from across the globe
-
Projects and pantry staples: Fall’s new cookbooks are primed to help you achieve all sorts of deliciousnessThe Week Recommends Starring new releases from celebri-cooks Samin Nosrat and Alison Roman
-
6 low-effort, highest-yield cocktails to make this fallThe Week Recommends Ready for your margarita to reach for the coconut?
-
Rigatoni with 'no-vodka sauce' recipeThe Week Recommends Comfort food meets a clever alcohol-free twist on a classic
-
One great cookbook: 'Jam Bakes'The Week Recommends A guide to pristine jam-making, plus the baked goods that love them
-
One great cookbook: 'Salt to Taste'The Week Recommends Your roadmap to satisfying Italian home cooking