Bryn Williams serves up a vegetarian delight with his charred leeks with girolles and leek mayonnaise on Saturday Kitchen.

Bryn says: “Oil infused with charred leeks is used to make a mayonnaise and served with fried mushrooms, grilled leeks and croûtons.”

The ingredients for the leeks and girolles are: 1 medium leek, ends trimmed, salt and pepper, 1 thin baguette, thinly sliced, 2-3 tbsp olive oil, 2 egg yolks, vegetable oil or butter, 50g small girolles (chanterelle mushrooms), 100ml vegetable stock, vinaigrette (made from 3 tbsp olive oil, 1 tbsp white wine vinegar and 1 tsp Dijon mustard mixed together), few sprigs chives, green tops only, few sprigs chervil, leaves picked and salt and pepper.