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Leek and potato strudel

Danny Bryden
  • 120 minutes
  • Serves 4

INGREDIENTS

100 g

Cherry tomatoes on the vine

1

Chilli, large

1

large handful Coriander, fresh

3

Leeks

1

Onion, medium

450 g

Potatoes

1

Radicchio head

1

large handful Rocket, fresh

1

Egg, medium free-range

1 tsp

Harissa

1

Black pepper, freshly ground

1 1/2 tsp

Paprika, hot smoked

285 g

Plain flour

1 pinch

Salt

1 1/2 tsp

Sea salt

3/4 tsp

Turmeric, ground

1

Olive oil

75 milliliters

Olive oil

1 tsp

Vegetable oil

1 tbsp

Nigella seeds

50 g

Pistachios, whole

50 g

Breadcrumbs

100 g

Butter

100 g

Gruyere, grated

75 milliliters

Whipping or double cream