1: Sauté the leek until softened and caramelising. Add the garlic, frying until fragrant. Then add the tarragon.
2: Blanch the spinach and squeeze out moisture.
3: In a bowl, add the leeks and spinach, then cream cheese. Add the miso, mustard, nutritional yeast, and lemon juice. Season with salt and pepper, mix and taste.
4: To serve, spoon into a bowl. Top with chives and chilli crisp. Serve with toasted baguette and enjoy!
