- Feel Good
- 27th Aug 2025
- 0
- 0 minute
Two recipes from Northumberland’s first Michelin-Starred chef
LEEK AND ROQUEFORT GRATIN
INGREDIENTS
4 large Freyja Garden leeks
100g Roquefort cheese (or any delicious blue cheese)
200g double cream
30g unsalted butter
20g Dijon mustard
Breadcrumbs
Salt and pepper to taste
Crushed hazelnuts, pine nuts or walnuts (optional)
Fresh thyme or parsley (optional – to serve)
METHOD
Trim and slice the leeks into rounds or dice. Bring a large pot of water to boil, then cook the leeks for 5–6 minutes until just tender.
Drain well and leave to dry briefly on a paper towel. Melt the butter in a saucepan over medium heat. Add the cream and bring to a gentle simmer.
Crumble in the Roquefort and stir until melted through. Add your mustard and season with salt and pepper to taste.
Preheat the oven to 180°C (fan 160°C). Arrange the leeks in a baking dish, pour the warm Roquefort sauce over the top, and finish with a scattering of breadcrumbs.
For added texture, top with crushed hazelnuts, pine nuts, or walnuts before baking. All work beautifully in this dish. Bake for 20–25 minutes, or until golden and bubbling.
SAUERKRAUT
INGREDIENTS
2kg white cabbage
40g kosher salt (non-iodised)
10g caraway seeds
10g juniper berries
10g cumin seeds
METHOD
Gently shred the cabbage thinly using a knife. Place in a mixing bowl, then mix with the salt and spices. Softly massage the cabbage until it starts to release its natural juices.
The cabbage will release a lot of liquid and shrink down as you work. Pack everything into a jar (around 500ml works well). Make sure all the cabbage is tucked under its juices.
If you find there isn’t quite enough liquid, you can top up with water and a pinch more salt. Cover your jar with a loose fabric cloth or a lid that’s not too tight – this lets any gases escape as it ferments.
Place the jar at room temperature, away from direct sunlight. Let it develop for 1–4 weeks, tasting now and then, until the flavour is just right for you. When you’re happy with the taste, simply seal the jar and pop it in the fridge.
If you’d like it more tangy, leave it out for a few more days and check again. Enjoy finding the perfect balance for your kraut!
Recipe credit: Alex Nietosvuori
Beth Williams
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Beth is our Digital Manager and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle six…
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