Short Stack of American Style Pancakes

On Monday 22nd March 2010, Welsh chef Bryn Williams Talked about one of his favourite seasonal ingredients; Leeks! Bryn gave us his recipe for Leek and Egg Salad (apparently, it's harder than it sounds)

Bryn Williams' Leek and Egg Salad


4 New Season Leeks (washed)
4 Soft Boiled Eggs
1 Bunch Chopped Chives
100ml / 3.3 fl oz Vinaigrette
Celery Salt (best from Anglesey)
Ground Pepper


Trim the dark green tops off the leeks. Cook the leeks in a large pan of salted boiling water for about 6-8 minutes until tender. Remove the leeks from the boiling water and leave to cool on a wire rack.

Place the vinaigrette in a bowl, peel the boiled eggs and roughly chop to small bite size pieces making sure you keep all the yolk. Add the egg and chopped chives to the vinaigrette and season with salt and pepper.

Cut the warm leek in half lengthways and place on a large plate, spoon the vinaigrette over the leeks making sure you scatter the egg evenly over the dish.

Best eaten when the leeks are warm

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