- 4 medium leek
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- curry salt, to season (see tip below)
- knob of butter, optional
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250g raw, peeled tiger prawn
- 100ml double or whipping cream
- 1 batch hollandaise sauce (see 'Goes well with' below)
- handful fresh parsley and coriander, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Top and tail the leeks, then slit in half and wash well. Slice thinly and drain. Heat 2 tbsp oil in a large frying pan and sauté the leeks for about 5 mins until softened and reduced by two-thirds. Season with curry salt and mix in a knob of butter, if liked. Tip into a bowl. Heat the grill to high.
Wipe out the pan and heat with the remaining oil. Season the prawns with more curry salt to taste and stir-fry until just pink. Mix into the leeks.
Whip the cream to form soft peaks and fold into the hollandaise along with the herbs, then fold into the leeks and prawns. Divide between six gratin dishes and brown under the grill, about 5 mins. Serve immediately.
How to make curry salt
Gordon often uses curry salt as a flavouring in his restaurants. Mix some fine sea salt with a little mild or medium curry spice in the proportion of 1 part curry powder to 2 parts salt. Store the curry salt in a small jar and use as required. It’s great with all sorts of seafood and fish.