Ahhh the humble leek… so often relegated to the sidelines. But we love it, so here are 10 recipes that put leeks into the limelight.
A wholesome, filling soup made from leeks, fresh ginger, potato, coriander, chilli and split red lentils. Use vegetable stock to make it vegetarian. Add a swirl of crème fraiche or yogurt to finish, then scatter chilli, toasted cumin and coriander leaves. Enjoy with warm naan bread.
The secret to a good chicken pie recipe is good chicken – and keeping it simple. “A lot of people use puff pastry for chicken pie,” says Marco Pierre White. “But in my opinion it’s not as traditional and it doesn’t eat as well.” Don't be tempted to trim the pastry because it will shrink in the oven and the pie will leak.
This is bound to be popular: bacon-wrapped chicken, with wintery veg and basil for freshness. Leeks taste delicious if they are cooked in bacon juices for five or 10 minutes. Serve with mashed potatoes or crusty bread, and make sure there is more than enough to go around – it’s a popular dish!
A wonderful vegetarian risotto (if you use veggie stock), flavoured with sage, leeks, Caerphilly cheese and pine nuts. For a special finish, heat 2 tbsp oil in a saucepan, then add a few sage leaves. Fry till crisp, drain on kitchen paper, then scatter over the risotto to serve.
"We always end up with leftovers when we roast a chicken on a Sunday,” says recipe author Peter Sidwell. “If, like me, you have roasted your chicken with fennel, you can use some leftover cooked fennel; if not, follow the first steps of the recipe." Leeks are the perfect accompaniment to this dish.
A warming Japanese hotpot, flavoured with sake, mirin, shoyu, pencil-thin leeks and sesame oil. Be careful not to overcook the duck – it should still be slightly pink in the centre and tender. Serve in a donabe, or in small individual dishes.
What a way to tart up a tortilla! Jane Hornby adds leek, chorizo and goat's cheese to hers. This recipe will cost about £1 per serving. Make sure you grill until the egg is set and golden and the cheese is melty. A dash of rosemary really brings out the flavour of this tortilla.
'Cawl' is recognised as a national dish of Wales and is traditionally eaten in the winter months. It's basically a lamb cobbler – and a very good one at that. Let the cobbler settle for 10 minutes before serving with your favourite seasonal greens.
A simple pasta dish, flecked with chilli and flavoured with leeks, garlic and lemon. Season to taste, then serve in bowls with the rest of the lemon cut into wedges, for squeezing. Leeks, prawns and chillies are a wonderful trio, especially when pepped up with a bit of lemon zest.
When making the dressing it is important to taste, taste and taste again. Listen to your palate and season it to your taste. Place some griddled leeks on each serving plate, drizzle the dressing over the leeks and sprinkle on the toasted breadcrumbs.
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