FEAST of FLAVOURS

A truly indulgent selection of made-to-share recipes from The Cordony Kitchen, with vegetables at the heart of each dish.

- Amanda Cordony

LEEK & ROQUEFORT PUDDING

Prep time: 20 minutes. Cooking time: 40 minutes. Serves: 6.

• 2 tablespoons olive oil, plus extra to serve

• 2 tablespoons (28g) salted butter

• 2 large leeks, pale part finely sliced (2 cups)

• 3 eggs

• 1 cup (250ml) full-cream milk

• 1 cup (250ml) pouring cream

• 1 teaspoon sea salt

• ¼ teaspoon cracked black pepper

• ¼ teaspoon nutmeg

• 5g finely chopped tarragon leaves, plus extra to serve

• 2 cups two-day-old sourdough, 3cm cubes

• 100g roquefort, crumbled

1 Preheat oven to 200°C (180°C fan). Grease a 23cm square baking dish with olive oil.

2 Melt butter in a large frying pan over low-medium heat. Add leeks and cook for 5 minutes, until soft. Remove from heat and cool slightly.

3 In a large bowl, whisk eggs, milk, cream, salt, pepper and nutmeg. Add tarragon, sourdough cubes, leeks and three-quarters of the roquefort and stir to combine.

4 Pour mixture into baking dish. Scatter over the remaining roquefort and bake for 35 minutes until golden brown and set.

5 Cool slightly. Scatter over tarragon leaves and season, then serve.

SWISS BROWN & THYME EN CROUTE

Prep time: 30 minutes.

Cooking time: 50 minutes.

Serves: 6.

• 250g Swiss brown mushrooms

• 250g shiitake mushrooms

• 1 tablespoon thyme leaves

• 1 tablespoon finely chopped rosemary leaves

• 1 tablespoon finely chopped sage leaves

• 2 teaspoons sea salt

• 1 teaspoon cracked pepper

• 2 tablespoons extra virgin olive oil

• 2 small eschalots, finely diced