Confit Leek with Maitake Mushrooms Recipe - Great British Chefs

Ingredients

• 10 medium leeks
• rapeseed oil
• 150g of cavolo nero
• 150g of leek tops, plus any other green veg tops/herbs you have, I.e. spring onion tops and parsley
• 600g of rapeseed oil
• 100g of garlic cloves, peeled
• 100g of unsalted butter
• 250g of onion, sliced to 2mm
• 1kg leek, finely sliced sliced 2mm, (middle and tops)
• 600g of vegetable stock
• 500ml of semi-skimmed milk
• 100ml of whipping cream
• 80g of Parmesan
• 1.3Kg Leek stock
• 14g of fine salt
• 13g of gellan gum type F
• 300g of maitake mushrooms
• 4 garlic cloves, finely chopped
• 30g of chopped parsley
• 120g of Panko breadcrumbs
• 1 handful of chopped chives
• 3 cavolo nero leaves, stalk removed and leaves cut into quarters