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Leeks |
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As well as being a national emblem of Wales, leeks are a traditional British vegetable.
Go straight to leeks recipes.
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About Leeks |
Leeks are a member of the onion family.
It was originally favoured by the Ancient Egyptians and Greeks, who brought it to mainland Europe.
Leeks are in season over the winter and provide a useful source of fresh vitamins and nutrients when we don't have any salad vegetables.
They provide the same health benefits as onion and garlic, such as boosting your immune system and even lowering cholesterol, but you need to eat more leeks to get the same effect.
Did you know...?
You get the white stem on a leek by "earthing up" - covering the stem with soil regularly during the growth period, to stop the sun turning the stalk green. |
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How To Choose |
Choose leeks that are white and green, with no yellowing, as these are already old.
Avoid leeks that are over 1 1/2 inches in diameter, as these will be tougher and stringier than smaller leeks (still fine for soups).
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How To Store |
Leeks will keep in the fridge for up to 2 weeks. Don't wash them or trim them before storing.
After cooking, they'll keep for a couple of days.
If you want to freeze them, cook them in boiling water for 2 minutes and drain well. |
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How To Use |
Always make sure you wash leeks thoroughly, because they tend to be full of mud! The easiest way to do this is to cut them in half along the length and then run them under water, while "fanning" the leaves.
You can serve them as a side dish or use as an ingredient in winter stir fries, soups and stews.
Quick ideas:
Sauted Leeks
Saute with a little butter until soft.
Or...
Cheesey Baked Leeks
Cut in half, lengthways, and then into 1 inch slices. Put in an oven-proof dish and cover with 4 oz grated cheese. Bake at 190 C for 30 minutes.
Or...
Leek Omelette
Slice finely and add to an omelette at the beginning of cooking.
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Suggested Recipes |
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| Hallowe'en Soup |
This recipe for Hallowe'en Soup is on test - but still available for you to try. Why not give it a go?
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| Leek And Brie Tart |
This tart is a delicious combination of the sweetness of leeks and the creaminess of Brie. It's great with cranberry sauce.
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| Leek and Butterbean Bake |
This delicious leek recipe makes the most of the sweetness of leeks, with the creaminess of the butterbeans. The Parmesan crust gives it a delicious crunch - and the herbs smell fantastic, as it's cooking.
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| Leek And Potato Soup |
Leek and potato soup has to be a winter classic. And if you're not too bothered about calories, a splash of cream transforms the flavour.
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| Leek And Red Onion Canneloni |
This delicious autumn recipe uses in-season leeks and red onions, to make a change from the usual spinach and ricotta canneloni.
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| Monastery Soup |
There are many variations on “monastery soup”, but here is one that works well with spring and summertime vegetables.
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| Roasted Leeks |
Leeks are a great winter vegetable because they have a long season and actually taste better (sweeter) after the first frosts. Fresh, young leeks are small enough to roast whole. Larger, later-season leeks should be sliced first. This recipe is creamy and easy.
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| Root Veg And Bean Stew |
This ragout (stew) is great because, after the initial cooking, you just bung it in the oven and get on with something else.
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| Three Bean Summer Soup |
This is a delicious summer soup. Lighter than those of winter, it makes the most of the new season’s vegetables, whilst still filling you up and being wonderfully warming. You can use haricot beans or butter beans for this recipe, depending which you prefer.
The main thing is to stick to what’s in season with the vegetables. That way they’ll be packed with flavour – and good for you too!
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| Winter Vegetable Minestrone Soup |
Minestrone is a traditional, chunky soup, served with soup pasta. We often think of it as a summer dish, but with a little lateral thinking, you can create a soup that brightens up any winter’s day.
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Got one? Send us your leek recipe!
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