Vegetarian

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Potato and Leek Salad with Soft Boiled Egg and Grain Mustard Dressing

Serves 2/4  persons depending whether you serve this dish as a starter or as a main meal.

Ingredients

• 2 small leeks slices
• 1 large potatoe type Maris Piper or 300 g of salad potatoes- diced in 3 cm cubes or quartered
• 1 sweet potato- diced in 3 cm cubes
• 4 tbsp of light flavoured olive oil
• 1 tbsp of red wine vinegar
• 1 tsp of Dijon mustard
• 1 soft boiled egg
• Salt/ pepper

Cut each leek at an angle in 2 cm slices and rinse them thoroughly.

Peel and cut the potatoes and cut in 3 cm dices.

Boil an egg for 4 minutes, start counting time from when the water is boiling.

Steam the potato for 5 minutes, then add the sweet potato and steam for a further 5 minutes, then add the leeks and steam for another 5 minutes.

Take a bowl and add the salt and pepper. Whisk the mustard and vinegar together, and add salt and pepper to taste.

Gradually whisk in the olive oil until the vinaigrette has emulsified.

Chop the eggs finely, add to the vinaigrette and stir well.

Toss in the steamed leeks and potato still warm in the vinaigrette.

Eat lukewarm or cold.

Buckwheat Galette

Makes 10/ 15 galettes

Ingredients

• 250 g of buckwheat flour
• 100 g of plain flour
• 2 eggs
• two tbsp of sunflower oil
• 400 to 700ml of water
• A pinch of salt

Combine the flours, and salt in a bowl.

Beat the eggs with 400ml of water and the oil.

Add the liquid to the dry ingredients and beat the mixture until it smooth. Add some more water if the batter is too thick- it should have a ribbon consistency.

Let it rest for a minimum of one hour at room temperature.

Now, get your pan really hot and add a little oil. Spread the oil over the all surface of the pan and ladle enough batter for one galette in the pan- it should be roughly as thick as a pancake.

As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter and with a spatula help the batter to be spread evenly over the pan.

It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be.

Flip the galette over and cook the other side for one or two minutes depending on their thickness- the longer you cook them the crispier they will be.

Keep the galettes from drying out by covering them with a plate of some foil.

Potato and Leek Salad with Soft Boiled Egg and Grain Mustard Dressing

Serves 2/4  persons depending whether you serve this dish as a starter or as a main meal.

Ingredients

• 2 small leeks slices
• 1 large potatoe type Maris Piper or 300 g of salad potatoes- diced in 3 cm cubes or quartered
• 1 sweet potato- diced in 3 cm cubes
• 4 tbsp of light flavoured olive oil
• 1 tbsp of red wine vinegar
• 1 tsp of Dijon mustard
• 1 soft boiled egg
• Salt/ pepper

Cut each leek at an angle in 2 cm slices and rinse them thoroughly.

Peel and cut the potatoes and cut in 3 cm dices.

Boil an egg for 4 minutes, start counting time from when the water is boiling.

Steam the potato for 5 minutes, then add the sweet potato and steam for a further 5 minutes, then add the leeks and steam for another 5 minutes.

Take a bowl and add the salt and pepper. Whisk the mustard and vinegar together, and add salt and pepper to taste.

Gradually whisk in the olive oil until the vinaigrette has emulsified.

Chop the eggs finely, add to the vinaigrette and stir well.

Toss in the steamed leeks and potato still warm in the vinaigrette.

Eat lukewarm or cold.