Chef’s Cut

February’s seasonal pick is chosen by Paul Mathews, head chef at Darts Farm restaurant in Devon

leeks

You can’t beat fresh leeks, straight from the field. Brilliantly versatile, they bring a delicious flavour to any dish, from fluffy mash to a bowl of soup.

Try steamed leeks with smoked bacon, thyme, chestnuts and black garlic. Grill some dry-cured, smoked streaky bacon, finely slice and set aside. Roughly chop chestnuts and strip leaves from a sprig of fresh thyme. Split the leeks in half, wash thoroughly, and finely slice and steam for 2 minutes. In a frying pan, heat a knob of butter with half a clove of chopped black garlic, add the leeks, chestnuts and fresh thyme, and stir to heat through. Darts Farm sells local West Country food and drink from its shop that overlooks the Clyst Valley