Leeks

The leek was somewhat considered a royal food in Rome. Since their emperor, Nero drank a quarter of leek soup each day. Leeks are hardy vegetables, which mean they do not die down when the weather gets frosty and colder.

How to Use

Leeks can be pan-fried, baked or braised and served as an accompanying vegetable. They can also be included in a wide variety of dishes including casseroles, soups, stuffings, omelettes, vegetable bakes, risottos, pies, quiches and pasta sauces.

How to Prepare

The layers between leeks can trap grit or soil so they should be thoroughly washed before use. Cut off the root and any of the green leaves that look tough. Slice and rinse thoroughly under cold running water.

How to Cook

Leeks can be pan-fried, baked or braised. To pan-fry, heat a little olive oil and butter in a frying pan, add the sliced leeks and cook gently for 5-10 minutes or until tender. To bake, preheat the oven to 190C, gas mark 5, place the prepared, sliced leeks in an ovenproof dish, cover with cheese or white sauce and bake for 30-40 minutes or until tender. To braise leeks, pour a little chicken or vegetable stock into a frying pan, add the sliced leeks, cover and cook gently for 10- 15 minutes or until tender.