Jackson Boxer’s vegan recipe for poached leeks with pickled pear and hazelnuts

Chef Jackson Boxer, owner of several London restaurants including Brunswick House, Vesper, and Dove, and culinary director for Cowley Manor and Henrietta, has shared a vegan recipe for poached leeks with pickled pear and hazelnuts. Boxer emphasizes the importance of cooking leeks fresh, describing a warm, freshly poached leek as 'an ethereal, collapsing sigh' and warning that cold leeks can become 'a slippery and almost slimy mess.' The article suggests that leeks are a demanding vegetable but, when prepared correctly, offer a delicate and appealing texture. The recipe combines the perfectly poached leeks with the contrasting flavors and textures of pickled pears and nutty miso, aiming to highlight the leek's unique qualities.