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As part of a recent #paidpartnership with british-leeks.co.uk I asked local chef Laura Graham of The Tidy Kitchen Company to come up with a range of delicious dishes to showcase the humble leek at its best - here she shares her recipe for an easy vegan beetroot wellington with leeks and mushrooms.
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Last year, I blogged about a new online marketplacefor Welsh food and drink called Discover Delicious – a one-stop shop for local, artisan and alternative food and drink from Wales. But aside from taking the hard work out of finding new products from well-known and up-and-coming artisan producers alike, the site also offers an opportunity to be a conscious consumer: bringing ethical values back into food shopping through a fairer pricing structure, supporting small, prioritising provenance and connecting people with the places and processes behind the food they eat.
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Most of us would like to be eating more locally grown, seasonal produce, but this can be a bit of a challenge during the winter months when the chilly British climate means that fewer native vegetables are readily available. Happily, that’s not the case with the humble leek. This hardy green vegetable is at its best during the coldest months of the year, is fantastically versatile, and can add flavour and bite to a wide range of savoury dishes.
As part of a recent #paidpartnership with british-leeks.co.uk I worked with local chef Laura Graham of The Tidy Kitchen Company who came up with a range of delicious dishes to showcase the British leek at its best.
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Last night, at a star-studded ceremony in East London, Deri Reed was crowned ‘Chef of the Year’ at the Sustainable Restaurant Association’s 2019 Food Made Good awards. Since 2012, the awards have been the shop window for pioneering sustainability progress in the hospitality industry, and a celebration of successful initiatives and innovative ideas.
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