Tender: v. 1: A Cook and His Vegetable Patch

Chicken with Leeks and Lemon

Page 341

Cuisine: English/Scottish | Course Type: Main Courses

(1 review)

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Recipe Review

2nd March 2014

Sovay from Northern England,

|I love the texture of slow-braised leeks so have been planning to try this for a while, and liked it as much as I expected to.

White wine could probably be substituted for the vermouth if necessary, though it wouldn't be quite the same.

(1) useful

Comments

kateq - 2nd March 2014
Doesn't this sound wonderful?! I'm so glad you posted this review; I forget about this book, as much as I like it.

Sovay - 2nd March 2014
It's probably the book I consult most often these days (having taken over that role from Jane Grigson's Vegetable Book) - so useful when I find myself with half a swede or a head of celery to use up, and inspiration refuses to strike ...