Play it again, Sam 13 December 2019 Sam Harrison returns to the floor at Hammersmith’s Riverside Studios, where his brasserie is set to be a blockbuster
In this week's issue... Play it again, Sam Sam Harrison returns to the floor at Hammersmith’s Riverside Studios, where his brasserie is set to be a blockbuster
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Recipe of the week: charred leek salad with thyme oil

27 October 2018 by
Recipe of the week: charred leek salad with thyme oil

It can be hard to retain fresh herbal flavours when macerating, however this method works really well and will retain its fragrance for several days if chilled.

The dominant flavours in this recipe are the lingering smoky, green allium notes of the charred leeks. I wanted to create a fresh tasting early autumn dish, so I've chosen lighter herbal, citrus and dairy notes, in the form of the lemon thyme oil and feta, to lift the dish.

If you wanted to create a wintery dish, you could draw on the smoky, woody notes of the leeks instead, by adding toasted nuts or smoky bacon in place of the feta.

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