Photos by Ana Cuba
Recipes by Anna Jones from The Modern Cook’s Year courtesy of HarperCollins Publishers
- Olive oil
- 2 leeks, outer leaves removed, washed and finally shredded
- 200g chard
- 2 cloves of garlic, chopped
- A pinch of dried chilli flakes
- 1 teaspoon fennel seeds
- 1 tablespoon red wine vinegar
- A large mixed bunch of soft herbs, leaves picked
- 25g Parmesan
- 3 medium organic eggs
FOR THE PASTRY:
- 50g walnuts
- 200g white spelt flour
- ½ teaspoon flaky sea salt
- 100g very cold butter, cut into cubes
- 2 tablespoons ice-cold water
- For the pastry, put the walnuts into a food processor and blitz until you have fine, uniform crumbs.
- Add the flour and salt. Pulse a few times to mix everything evenly.
- Add the butter and pulse a few times until you have a rough looking dough.
- With the motor running, add a tablespoon of the ice-cold water and pulse again for four turns of the blade.
- Take the lid off and pinch the dough with your fingers.
- Add a little more water if it feels dry and keep blitzing until the dough comes together in a ball; it should be a buttery pastry and not feel crumbly.
- Wrap the dough in cling film or greaseproof paper and put it into the fridge.
- Warm a frying pan over a medium heat, pour in a drizzle of olive oil and add the leeks and a pinch of salt.
- Fry for 5-7 minutes, until the leeks are soft and sweet.
- Wash the chard and strip the leaves from their stalks.
- Slice the stalks into 2cm lengths, then roll up the leaves and slice across the middle into 1cm-wide ribbons.
- For the leeks, add the garlic, dried chilli and fennel seeds and fry in the pan for a few minutes to toast the spices.
- When the pan is smelling aromatic, add the chard stalks and stir.
- Cook for 5 minutes until the stalks lose their rawness, then stir in the leaves and add the vinegar.
- Cook until the leaves have wilted, for about 4 minutes.