Leeks have a mild taste similar to an onion, are easy to prepare and add a light splash of colour to meals.
The edible parts are the white and light green parts, so chuck the darker green parts as they tend to be quite hard.
After you’ve rinsed them thoroughly, use them like this:
- Chop finely, sauté in a little white wine and eat along with something warm and earthy like roast chicken
- Instead of using white onions every time you make a tomato onion relish for your breakfast, chop and simmer baby leeks with baby tomatoes until the leeks become a bright green and the tomato skins burst open. Add a little pepper and you’re good to go!
- Slice leeks lengthways and then in half and add to a tray of vegetables to roast in the oven. A mixture of leeks, carrots, butternut and radish works nicely with a drizzle of balsamic
- Take firm white fish fillets, place in a baking tray, add a little lemon juice, water or white wine and top the fillets with a thin layer of chopped leeks. Bake in the oven, covered, until the fish is cooked through
- Add chopped leeks when you’re making stock and broths for an onion flavour that’s not overpowering
- Chop finely and add a tablespoon or two to your salads. Throw in some avocado and feta to balance the flavours