Recipes 🐟👇 Fish Stock 1 kg fish bones 1 leek ½ fennel bulb 1 celery stick 1 small onion ½ garlic bulb 1 sheet kombu Parsley stalks Dill Tarragon Water 1.⁠ ⁠Blanch bones 1 minute then remove 2.⁠ ⁠Add leek, fennel, celery, onion, garlic, kombu and cover with cold water 3.⁠ ⁠Bring to boil and skim off impurities 4.⁠ ⁠Add herbs and simmer 25 minutes 5.⁠ ⁠Rest 10 min then strain. Chill 3–5 days or freeze. Fish Velouté 2 tbsp butter 2 tbsp flour 2 cups fish stock 1tbsp wholegrain mustard 1 tbsp cape

Creamy Mushroom and Leek Pie for Date Night

Creamy Leek-y Butterbeans, using the ENTIRE Leek because it’s all good stuff 😮‍💨These are some of the best beans I’ve ever made, and I make a lot of beans. Leek flavour is unmatched, it’s like a better onion, I said it. Here’s the recipe: 1 tbsp olive oil 1 whole leek, white and green separated, finely sliced 4-6 cloves garlic, minced 1 tsp fennel seeds 2 540ml cans butterbeans 1 can coconut milk (400ml) 1 cup water 1 tsp veggie stock powder 1/2 tsp salt Pepper to taste Big handful spinach, ch