Plain flour 250g, plus extra for dusting
Unsalted butter 100g
Cornish Sea Salt a pinch
Free‑range egg yolks 2
Milk 2‑3 tbsp
Unsalted butter 50g
Leeks 225g, trimmed, washed and sliced
Spring onions 4, trimmed and sliced
Thyme leaves 2 tbsp, plus extra to garnish
Crème fraîche 100g
Double cream 100ml
Free‑range eggs 2, plus 1 extra yolk
Blue cheese 150g
Cornish Sea Salt and freshly ground black pepper to season
Supported by
Plain flour 250g, plus extra for dusting
Unsalted butter 100g
Cornish Sea Salt a pinch
Free‑range egg yolks 2
Milk 2‑3 tbsp
Unsalted butter 50g
Leeks 225g, trimmed, washed and sliced
Spring onions 4, trimmed and sliced
Thyme leaves 2 tbsp, plus extra to garnish
Crème fraîche 100g
Double cream 100ml
Free‑range eggs 2, plus 1 extra yolk
Blue cheese 150g
Cornish Sea Salt and freshly ground black pepper to season
Plain flour 250g, plus extra for dusting
Unsalted butter 100g
Cornish Sea Salt a pinch
Free‑range egg yolks 2
Milk 2‑3 tbsp
Unsalted butter 50g
Leeks 225g, trimmed, washed and sliced
Spring onions 4, trimmed and sliced
Thyme leaves 2 tbsp, plus extra to garnish
Crème fraîche 100g
Double cream 100ml
Free‑range eggs 2, plus 1 extra yolk
Blue cheese 150g
Cornish Sea Salt and freshly ground black pepper to season
Get the lowdown on our latest finds – from boutique hotels and special places to stay to events, restaurant openings and more – delivered direct to your inbox via the Food Lifestyle email newsletter.