‘Everyday may not be good, but there is good in every day’ Learn to see the joy in small things and life suddenly gets so much better. For me, foraging nature’s bounty fuels my soul. Just me, Peanut, and the big wide world to explore.
This jam needs nothing more than chunky bread and perhaps some cheese
500g Leeks, washed and finely sliced
100g Unsalted Butter
2 tbsp + 1tsp Extra Virgin Olive Oil
2 tbsp Tamarind Paste
3 tbsp Light Muscovado Sugar
1 tbsp Soy
½ tsp Salt
Handful fresh picked Wild Garlic Leaves
1. Add the butter to a large sauté pan and heat over a low heat until melted. Add the leeks, increase the heat, and bring to a sizzle. Add the salt, reduce the heat to very low and cook for 8-10 minutes or until the leeks are soft and translucent.
2. Add the olive oil, tamarind paste sugar and soy and cook over the lowest heat for 45-50 minutes, stirring occasionally. You want the leeks to caramelise and turn a beautiful sticky brown.
3. Once cooked, add the fresh wild garlic, and stir through. Taste, adjust the seasoning with more salt or tamarind and allow to cool.
4. Spoon into a sterile kilner jar and seal. Store in the fridge for 2 weeks, but it won’t last that long.