Spring vegetable, ricotta, herby leek & chard gratin   Print Author: Anna Hedworth Serves: 4 Ingredients For the infused cream: 300ml double cream 1 strip of lemon zest ½tsp fennel seeds 1 fresh bay leaf 1 thyme sprig 1 shallot, quartered and peeled parsley stalks 6 peppercorns ½tsp Maldon sea salt For the herby leeks: 30g salted butter 2 large leeks, sliced lengthways and washed, then chopped handful of finely chopped dill fronds, plus extra to serve handful of finely chopped tarragon … Continue reading Spring vegetable, ricotta, herby leek & chard gratin