Leeks with Spicy Pollen Breadcrumbs


  • 4 leeks, trimmed and cleaned*
  • 3 big garlic cloves finely chopped*
  • 3 - 4 tbsp Raglan Cider Mill Dry Cider
  • ¼ - ½ tsp Usk Fair Trade sea salt flakes
  • 1 tsp Beechtree Bees honey
  • Freshly Ground Usk Fair Trade black pepper
  • 4 tbps fresh bread crumbs – Carolines Real Bread or Angel Bakery white sour dough
  • Pinch of Parvo Spices or Usk Fair Trade chilli flakes
  • 1 tbsp freshly chopped parsley*
  • 2 tbsp Little Mill Natural Products Bee Pollen


*Try Pauls Organic Veg or Whitebrook Organic Growers






  1. Cut the leeks in half length ways, and then cut across the middle of each do that each leek produces 4 long, chunky semicircular pieces.
  2. Put the leeks, cut side down into a large heavy bottomed pan. Dot with half the butter and 2/3rds of the garlic. Drizzle over the honey, pour in the cider and season with salt and pepper.
  3. Scrunch up a piece of grease proof paper slightly bigger than the pan and wet under cold water. Put this over the leeks pushing down at the sides to ensure they are well covered. Put a lid on the pan. Bring to the boil and then immediately turn down the heat and cook very slowly. The leeks will be tender in 30m minutes, but are best left for an hour. Check occasionally that the bottom is not burning, add more cider if necessary.
  4. While the leeks are cooking prepare the spicy breadcrumbs. Melt the remaining butter in a frying pan over low heat. Add the bread crumbs, remaining garlic, chilli flakes and orange zest and season with salt and pepper. Fry gently for 2-3 minutes stirring frequently, add the chopped parsley after one minute. Turn off the heat and set aside.
  5. When the leeks are cooked put them in a serving dish and scatter over the breadcrumbs. Finally sprinkle the Bee Pollen over just before serving.