SAVOUR & S I P
Great Gifts STRUGGLING WITH WHAT TO GET THE FOOD LOVER IN YOUR LIFE? HERE ARE
In the leek midwinter A CELEBRATION OF AN AWESOME ALLIUM, PLUS SOME TOP FESTIVE FOODIE FINDS FROM ELISHA YOUNG, AKA @ELISHA.EATS ON INSTAGRAM ELISHA EATS
MY TOP PICKS FROM CAMBRIDGE INDIES
t’s almost impossible to recommend new foods over the festive period, because everyone already has long- established favourites. But December isn’t just week after week of Christmas dinners with all the trimmings. There are still days – wet, gloomy and dull – when you’re chowing down on a dry ham sandwich and can only dream about glazed turkey, rich gravy and golden roast potatoes. Sure, this might be the month of eating more Quality Street than is strictly healthy, but indulging our cravings provides comfort during the cold weather. The best ingredient for this time of year is something that’s easy to cook, has plenty of vitamins, is versatile, yet still tastes delicious and satisfying. Does such a thing exist? Well, as a candidate for the perfect winter vegetable, I would like to nominate the humble leek. Milder and sweeter than onions, leeks are just as useful, and potentially tastier. The most obvious application is leek and potato soup – but that’s far from the only option. As part of the allium family, leeks go with anything creamy, like a cheesy sauce or risotto – and their slightly buttery flavour is enhanced when pan-fried in, well, butter. Leeks also make an excellent
THE JOLLY GOOD HAMPER, £48, MEADOWS CAMBRIDGE From all-butter lemon cookies to bloody mary ketchup and oak-smoked sea salt, this collection offers the best of gourmet gifting.
Sunday roasts. Not feeling up to building a fire from scratch to cook your vegetables over? Rustle up a leek-tastic winter dish with an approach known as ‘raid the fridge and hope for the best’. Thinly slice two big leeks, then sauté in salted butter until slightly softened. While that’s cooking, mix three-quarters of a tub of cream cheese with plenty of dried oregano and parsley, EASY DOES IT This traybake tart takes no time at all – cover with cream cheese and your cooked mixture, then pop in the oven. It’s done in about 20 minutes!
OLIVIERI 1882 PANETTONE, £45, IL MERCATO Handmade using natural sourdough and fermented for 72 hours, this Christmas classic is studded with Australian raisins, candied orange and real Tahitian vanilla beans.
and spread over a sheet of pre-made puff pastry, leaving about an inch of border. Once the leeks are ready, season with a generous amount of black pepper and layer thinly over the cream cheese. Top with the cheese and bacon of
addition to a bubble and squeak cobbled together from leftovers. These versatile vegetables are in season from around October to April, which pretty much aligns with British
MILDER AND SWEETER THAN ONIONS
weather at its worst. This means they’re
your choice, cut into small pieces, and bake at 200°C for around 20 minutes, until the leeks and bacon are crisped – consume immediately and with enthusiasm. This only takes half an hour to make, yet looks impressive, tastes satisfying – and is vaguely healthy, too. The festive season is undeniably a time to treat yourself, but who said vegetables can’t be indulgent too?
frequently added to pasta bakes, pies and potato dishes – heavy on the carbs and cheese. The problem is that this can mask their delicate flavour. So, take a page out of Provenance Kitchen’s book and enjoy them well-seasoned and slightly charred. Here, the team serves coal-roasted leeks alongside venison, wild mushrooms and hazelnuts, or as part of their legendary
TRUFFLE MAKING KIT, £19.69, BUMBLE & OAK The lucky recipient of this gift will be able to create their own glorious ganaches and truffles, complete with cocoa powder, feuilletine and dark chocolate flakes.
CAMBSEDITION.CO.UK DECEMBER 2021 73
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