so much time in my world I’ve got these
beautiful little baby leeks that I’ve
just par boiled for five minutes
the first thing I’m gonna do is rub the
olive oil over the leeks a little pinch
of salt what I’m gonna do is just lay it
here across my char grill like this I
got my fennel here and I would you want
to shave little bits as thin as I can
through the stalk these go on dry so
they go straight on we’ve got these
fantastic radicchio Treviso and I’m
gonna put these also on dry I want to
wilt this and it will take on the smell
of that smokiness now I’m gonna make a
warm dressing and I’ve got cherry Thor
I’m gonna slice this up here I get my
pan out olive oil and I’ll put the
chorizo in there so I put that back
under here the individual leaves you can
take off straight away then I take my
lovely warm baby leeks bit of rosemary
in there
got two cloves of raw garlic just grate
them on a grater and here at this point
this is when it all gets fine
balsamic vinegar and then a little bit
of lemon juice I’m serving this with
squid you get your knife you put it
inside the squid like this then get
another knife and slice through to the
other knife then you’re going to get a
whole concertina effect mix my bits and
pieces here drizzle it with some olive
oil get a whole handful of those fennel
tops just slice it through like that
salt pepper and then literally just
dress it almost like a salad I’ve got a
preheated pan a bit of oil
legs him first and then we just lay out
concertina squid just whack it in the
oven quick and hot I’m going to take the
last of this fennel off and this is
where the fun happens we get that
wonderful rich chorizo and garlic
dressing use the hands just dress it so
I got me squid look at that it’s the
kind of thing I want to get on a nice
little board and then a lovely pile of
your grilled and marinated veggies just
there half a lemon just get a few fennel
tops rip them over the top just to put a
bit of fresh with this all robust and
the grilled and that is a flipping
brilliant dish
beautiful little baby leeks that I’ve
just par boiled for five minutes
the first thing I’m gonna do is rub the
olive oil over the leeks a little pinch
of salt what I’m gonna do is just lay it
here across my char grill like this I
got my fennel here and I would you want
to shave little bits as thin as I can
through the stalk these go on dry so
they go straight on we’ve got these
fantastic radicchio Treviso and I’m
gonna put these also on dry I want to
wilt this and it will take on the smell
of that smokiness now I’m gonna make a
warm dressing and I’ve got cherry Thor
I’m gonna slice this up here I get my
pan out olive oil and I’ll put the
chorizo in there so I put that back
under here the individual leaves you can
take off straight away then I take my
lovely warm baby leeks bit of rosemary
in there
got two cloves of raw garlic just grate
them on a grater and here at this point
this is when it all gets fine
balsamic vinegar and then a little bit
of lemon juice I’m serving this with
squid you get your knife you put it
inside the squid like this then get
another knife and slice through to the
other knife then you’re going to get a
whole concertina effect mix my bits and
pieces here drizzle it with some olive
oil get a whole handful of those fennel
tops just slice it through like that
salt pepper and then literally just
dress it almost like a salad I’ve got a
preheated pan a bit of oil
legs him first and then we just lay out
concertina squid just whack it in the
oven quick and hot I’m going to take the
last of this fennel off and this is
where the fun happens we get that
wonderful rich chorizo and garlic
dressing use the hands just dress it so
I got me squid look at that it’s the
kind of thing I want to get on a nice
little board and then a lovely pile of
your grilled and marinated veggies just
there half a lemon just get a few fennel
tops rip them over the top just to put a
bit of fresh with this all robust and
the grilled and that is a flipping
brilliant dish
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