Three-cornered leek grows wild and is similar to wild garlic which can be found in many woods and verges. It has long, thin, green leaves which if looked at in profile have a very shallow ‘V’ shape. The flowers are very much like a white bluebell with six petals, each with a green stripe, and flowers from April to June.The flavour is strong and can be used in pestos, soups, sauces or added to roasted vegetables for the last 10 minutes of roasting, to add a lovely garlicky flavour.
Rye flour gives a light batter and a fuller flavour than plain flour. It has a slight nuttiness and compliments the flavour of the pesto. I used a green pesto with basil and pine nuts but you can use any type and sun-dried tomato pesto gives a nice colour as well as flavour. It is a useful way to use up that half jar of pesto at the back of the fridge.
Cheddar cheese, pesto and rye pancakes with sauteed cherry tomatoes and three-cornered leek
- 75 g rye flour
- A pinch of salt
- 2 large eggs beaten
- 150 ml milk
- 2 tbsp pesto
- A little oil for frying
- 15 g butter
- 75 g mature cheddar cheese
Sauteed cherry tomato and leek
- 10 g butter
- 2 thinly sliced leeks wild garlic or three-cornered leek
- 150 g cherry tomatoes halved
- 1 tbsp olive oil
- Coarse ground black pepper
- Place the flour, salt and eggs in a large bowl, add half the milk and whisk well until the mixture is lump free. Add the remaining milk and whisk again until smooth.
- Melt the butter in a non-stick frying pan, add the leeks and sauté over a medium heat for 2-3 minutes or until soft. Add the tomatoes and cook for a further 4 minutes until just softening. Season.
- Wipe out the frying pan, return to the heat and when hot, melt a little butter.
- Add 3-4 heaped tablespoons of the mixture around the saucepan so they form small round pancakes.
- Cook for 2-3 minutes or until the base is set. Flip over and cook for a further 1-2 minutes or until golden. Keep warm whilst you repeat with the remaining batter and butter.
- Serve hot topped with the tomato and leek.