BBQ
Grilled leeks, peaches & polytunnel herbs
The last of the summer peaches meet the first of the summer leeks. This recipe comes from the Field kitchen fire cookery demo, where guests learn how to create flavoursome, fire-cooked dishes with fresh veg picked from the Riverford Farm and our kitchen garden. BBQs aren’t only the home of steaks and sausages; fresh veg can be just as happy above or within a pile of glowing embers. When you cook veg over fire flavours intensify, surfaces caramelise and edges get irresistibly crisp and charred.
Ingredients
- 5 large leeks
- 6 peaches
- herbs or salad leaves of your choosing
- 100ml good quality olive oil
- juice of one lemon
- salt & pepper to taste
Method
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Step 1
Grill the leeks over a high flame allowing the outer leaves to fully blacken and in the interior steam.
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Step 2
On a slightly lower heat, grill the peaches to achieve nice even bar marks. Remove the seed from the peaches and cut peaches into quarters.
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Step 3
Allow leeks to cook and remove outer burnt leaves, revealing the cooked interior. Roughly chop leeks into large chunks, roughly the same size as the peach quarters. Toss leeks and peaches together with salad leaves, lemon juice and olive oil. Season to taste.