HERB TOAST

• 2 tsp each very finely chopped flatleaf parsley, dill and chives • finely grated zest of ½ lemon • 8 thick slices of white bread • 50g butter, melted

1. Preheat the oven to 180ºC. Reserve 2 garlic cloves from a head of garlic, then wrap each garlic head individually in foil and roast until very tender (30–40 min). When cool, squeeze the cloves from the skins and reserve.

2. Heat the oil and butter in a large saucepan over medium-high heat, add the leek and sauté until tender and translucent (4–5 min). Meanwhile, finely chop the reserved

raw garlic, add to pan and sauté until fragrant (1 minute). Add the stock, potato and thyme, season to taste, then bring to a simmer. Half-cover the saucepan with a lid and simmer until the potato is tender (20–25 min). Add the roast garlic and continue to simmer so the flavours mingle (8–10 min), then discard thyme. Add the crème fraîche and blend with a handheld blender until very smooth, then check seasoning.

3. For the herb toast, preheat the grill to high. Combine herbs and lemon zest in a bowl and season to taste. Cut a 7cm round from the centre of each bread slice (reserve offcuts for breadcrumbs or another use), then place rounds on a baking tray and grill, turning once, until toasted (1–2 minutes). Brush half of each round with butter on both sides and press into the herb mixture to coat, shaking off excess.

4. Ladle the soup into warm bowls; top with a dollop of crème fraiche and a spoonful of caviar. Scatter with lemon zest, season to taste and serve hot with warm herb toast.