The alchemy of fermented gram flour in these leeks makes for a deliciously creamy, spicy and sharp ferment. Pair them with sweet flavours, rich blue cheeses and earthy root vegetables. Enjoy them on toast with pear, goats cheese, honey and walnut. Stir through some delica pumpkin and sage risotto. They also work really well on top of a smoked haddock, leek and potato soup with a sprinkle of dill.