Of all the alliums, leeks are my second favourite of the bunch, coming in second only to garlic. Their mild flavour, soft texture, and meltable quality make them so versatile; they pair with everything from chicken to pasta to eggs. My introduction to leeks was via potato and leek soup.…
If there was one appetizer I had to limit myself to for the rest of my life, I would pick these flat, Pakistani-style potato (aloo) pakoras, coated in a besan (chickpea) flour batter and seasoned with cumin, chilli, and other traditional asian flavours. Not only are they incredibly easy to…
