Poireau Poêlé: incorporating our Chilli Olive Paste to  give this classic French recipe the X-factor touch. Merci to the wonderful Lea Paullette once more for sending and sharing this with us. 

1 Leek
1 Burrata
3/4 chopped basil leaves
Handful of Crushed Almonds                 
3 Slices of Serrano Ham.       
4 tablespoons of Manayi Chilli Olive Paste
Manayi EVOO