Food stylist, cookery writer and co-founder of the stylish homeware brand Table, Alice Moireau has that effortless French-girl cool that is utterly irresistible… not unlike the recipes she creates. Here she shares a deliciously warming, wintery dish.

A Lesson In Chic Cuisine

### A Note From Alice
“I love preparing this recipe as the weather cools down in autumn and throughout winter. It’s the perfect dish to share when I invite friends over for a cosy weekend lunch in the countryside. There’s something about the combination of the hearty ingredients and the vibrant fresh flavour of the herbs that brings warmth to the table. It feels both comforting and elegant at the same time, making it a standout dish. Plus, the process of cooking is easy and quick! It’s also a take on the traditional ‘poireaux vinaigrette’ that my dad use to make at least once a week when we were kids.”

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### Poireaux à la Flamande

### Ingredients
• 6 leeks 

• 3 eggs 

• The juice of one lemon 

• 70g butter 

• One bunch of tarragon and parsley 

• Salt and freshly ground pepper

### Cooking Instructions
Bring water to the boil in a saucepan and gently place the whole eggs into the pan. Let them boil for 10 minutes. Once hard-boiled, plunge the eggs into a bowl of cold water to cool them down. Peel then finely chop them. Set aside.

Meanwhile, wash and steam the leeks for 10 minutes until cooked. Drain and set aside.

In a small saucepan, melt the butter in small pieces. As soon as it’s melted, remove from the heat. Add the lemon juice, freshly chopped parsley and tarragon, and the chopped hard-boiled eggs. Season with salt and pepper. Arrange the leeks, preferably while still warm, on a plate. Drizzle the egg, lemon and butter mixture over the leeks.

This dish is normally served warm but can also be enjoyed cold.

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Japanese mandolin

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