Crispy Fried Kelston Park With Soft Leeks and Radicchio

Ed Baines combines crisp-crumbed Kelston Park cheese with wine braised leeks in this winning combination
By Ed Baines
Crispy Fried Kelston Park With Soft Leeks and Radicchio
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: medium



  • 250 g kelston park cheese
  • 100 g flour
  • 2 eggs, beaten
  • 100 g panko Japanese breadcrumbs
  • 4 tbsp olive oil
  • 2 leeks, washed and cut into 10cm lengths
  • 125 ml white wine
  • 250 ml vegetable stock
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 1 bay leaf
  • salt and black pepper
  • 2 cloves garlic
  • vegetable oil, for frying
  • 1 radicchio, cut into small wedges
  • 1 tbsp red wine vinegar
  • juice of 1 lemons
  • 140 g rocket


1. Make sure the cheese is very cold and slice it into wedges. Dip the wedges first into the flour, then into the egg, and then finally the breadcrumbs. Transfer to a plate and place in the fridge.

2. Heat 2 tbsp olive oil in a pan and cook the leeks for several minutes on each side until golden. Remove the pan from the heat.

3. Mix together the wine, stock, mustard and white wine vinegar. Add the bay leaf, season with salt and pepper, and pour this over the leeks in the pan. Place the leeks back on the heat and simmer until the leeks are softened and have absorbed all the liquid.

4. Heat 2 tbsp olive oil in a pan, add the garlic and radicchio and cook over a gentle heat for about 4 minutes on both sides.

5. Meanwhile, heat the vegetable oil to 190°C and fry the cheese until crisp and golden. Drain on kitchen paper.

6. Place the cooked radicchio onto a large plate and drizzle over the red wine vinegar and a squeeze of lemon juice. Add the fresh rocket leaves and leeks. Top with the crispy fried cheese and serve immediately.

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