成人快手

Explore the 成人快手
This page has been archived and is no longer updated. Find out more about page archiving.


Accessibility help
Text only
成人快手 成人快手page
成人快手 Radio
Woman's Hour - Weekdays 10-11am, Saturdays 4-5pm
Listen online to Radio 4


Contact Us

Like this page?
Send it to a friend!

Food
Leeks 26 Feb 2009
Sybil Kapoor
How to be creative with leeks in the kitchen

From the plates of Ancient Egyptians to the hats of Welsh soldiers, the leek has a very long history. Jenni discusses the hardy vegetable with Sybil Kapoor, who cooks up an unusual听leek salad in the studio. She鈥檚 also joined by leek expert Medwyn Williams to talk about the vegetable's long connection with the Welsh.
Recipe:听 Cannellini bean, leek and green bean salad by Sybil Kapoor
This makes a beautiful winter lunch. Mix together at the last minute to ensure that the leeks and beans retain their fresh green colour.

Serves 4

1 tsp smooth Dijon mustard
1 tsp roughly chopped tarragon leaves
1 clove garlic, finely chopped
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
salt and freshly ground black pepper
2 x 410g cans cannellini, drained and rinsed
220g baby leeks, trimmed
400g French beans, trimmed
12 quail鈥檚 eggs
250g sliced smoked bacon
100g baby salad leaves

In a large bowl, whisk together the mustard, tarragon, garlic, vinegar and olive oil. Season to taste. Dry the cannellini beans on some kitchen paper and mix into the vinaigrette.

Cut a cross in the leafy end of each leek and wash thoroughly. Bring a large pan of water up to the boil. Add the leeks and cook for 2 minutes or until tender. Remove and cool under cold water before drying on kitchen paper.

Add the beans to the same boiling water, return to the boil and cook for 5 minutes or until tender. Immediately drain and dry, then mix into the vinaigrette with the leeks. Season to taste.

Place the eggs in a small saucepan. Cover with cold water and bring up to the boil. Cook for 2 minutes then remove and cool under cold running water. Peel and halve.

Trim the bacon of fat and cut into large squares. Heat 2 tbsp olive oil in a non-stick frying pan over a high heat. Add the diced bacon and fry briskly for 3 minutes or until crisp. Mix into the beans with the halved eggs. Divide the salad leaves between the plates, add the salad and serve immediately.

Recent items听about听
24 March 2010: Cooking on a budget
More items in the Food + Cooking Archive
Listen

Latest programme
Listen again to previous programmes
Listen Again
Previous programmes

What will sway your vote?

Retired? Downsizing? Moving home to be nearer the kids?

We'd like to hear your stories about moving house

Image: Find out how more about the Woman's Hour podcast

More about Woman's Hour听podcasts




About the 成人快手 | Help | Terms of Use | Privacy & Cookies Policy