Take Comfort

Hearty to have, worthwhile to cook – as the days get colder, let these slow-cooked warmers comfort you

- SIMON HOPKINSON

SWEET-AND SOUR LEEKS WITH EGG, PEPPERS, CHIVES AND CREAM

4 to 6 Servings

I have always loved the French classic poireaux à la vinaigrette. With this recipe, however, the dish is given a boost from the peppers (I use good-quality Spanish ones from the jar), the chives and a touch of cream for added richness. Beware of under-cooking the leeks in the steamer: al dente is not nice.

FOR THE LEEKS

4-6 medium-sized leeks

2-3 pieces cooked red pimento pepper, chopped into smaller pieces

2 hard-boiled eggs

1T chives, finely chopped

FOR THE DRESSING

1.5T sherry vinegar

1t caster sugar 100ml whipping cream 60ml extra-virgin olive oil, plus extra for drizzling

TO SERVE

Buttered bread

1. Cut each leek into 5-6 short barrels, equal in length.

2. Line a steamer with foil, neatly arrange the leeks on their ends, then pull up the sides of the foil to keep them in place.

3. Take 3-4T of the leek juice from the foil liner and place in a bowl. Add all the ingredients for the dressing, plus a little salt and freshly ground black pepper, and whisk together until well blended.

4. To assemble, trickle the dressing over the leeks with a spoon. Sprinkle over the pimento and grate over the eggs.

5. Finally, sprinkle over the chives and drizzle with a little olive oil.

MEAT-AND POTATO PIE

6 Servings