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These braised leeks stand tall and proud, ready to make a great first impression on the vegetable enthusiasts in your life.

Australian chef Chris Honor is a master of his craft: elevating vegetable dishes using the best product, keeping things utterly simple and bringing vibrant, healthy produce-driven food to the masses. His North London restaurant, Chriskitch, is a must-visit for any fan of fresh, vegetable-forward cuisine, and his new cookbook is packed with hits.   

I like leeks. They are different, they taste amazing, they are easy to cook, and they are not too expensive. Often, they are merely a component in a recipe, but here they take center stage on the salad plate. To add a little more substance I have teamed them with plump pearls of Israeli couscous, some seeds for crunch and taste, and fresh herbs. Simple, tasty, striking.

Reprinted with permission from Chriskitch: Big Flavors From a Small Kitchen