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Leeks


Leeks (known as the Aspsaragus of the poor by the French!) are one vegetable that is at its best during the coldest months of the year and because it’s packed with nutrients and crucial anti-oxidants will help stave off winter colds and flu too.

They have a milder, sweeter flavour than onions and a smooth texture similar to asparagus - at its best from November through to April, the British leek is a fantastically versatile vegetable that adds flavour and bite.

Tips

  • Brasing - slice and cook gently in a frying pan in chicken stock for 10-15 minutes
  • Cheesy Leeks - make a tangy cheese sauce (make some white sauce and add a good helping of your favourite tasty cheese with a pinch of nutmeg), and add sliced and steamed leeks at the end for a delicious addition to a roast
  • Add to a stir-fry for added flavour
  • Try finesly slicing and adding to a salad with a vinaigrette for added bite