Leeks are definitely one of my favourite vegetables. They are amazingly versatile and can layer in tons of flavour to the base of recipes and stocks. But the humble leek also deserves the chance to really shine as the main event. It has a wonderful mellow sweetness, intensified with a slow cook. Generally speaking, trim off the toughest green part of the leek and use it in stocks and sauces. Make sure to wash cut leeks thoroughly before using as they can be full of soil and grit. Here are some recipes that really showcase the lovely leek.
Leek & ricotta tart
So quick and simple to put together, but an absolute showstopper. The tart bakes upside down in the style of a tatin for beautiful easy caramelisation.
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leek & potato pie
A combination that works so well it shouldn’t only be for soup. My version is packed with leeks and butter beans, then topped with smashed new potatoes. The creamy sauce is made directly into the pan as the leeks cook for a really easygoing recipe.
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Leek, lemon & barley
A really simple and delicious springtime bowl. It’s great eaten still warm, but also keeps terrifically well excellent as a fridge filler/meal prep. The roast pieces of lemon bring a lovely marmeladey bitterness that works especially well with the dates and touch of honey in the dressing.
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Leeks, lentils & labneh
Leeks, lentils & labneh. A very simple springy lunch, to be swiped at with bread.
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One pan leek & white bean pasta
An easy peasy midweek winner. Everything cooks together in one pot, and becomes wonderfully creamy from the starch in the beans and pasta.
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Leek & potato
Crispy smashed new potatoes and lemony mustardy leeks make a perfect pair.
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Dense bean salad for spring
The fridge filler of my dreams. Inspired by the viral recipe, my version is packed with greens, feta and herby lemony goodness. I like to add bulgur wheat into the mix, which really clings onto the dressing and stops it from separating.
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Leeks, white beans & lemon
Caramelised baby leeks on a bed of creamy white beans.
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Pumpkin & sage pasta
The most magnificent creamy bowl of creamy pumpkin pasta with crispy sage leaves. Guaranteed to see you through some chilly evenings.
Seasonal spotlight: fennel
Fennel is undoubtedly one of my favourite ingredients. It is such a chameleon, changing flavour so much between raw and cooked. I love it in all its guises. Gently caramelised, diced and used in the base of recipes, finely sliced and tossed raw into salads. Here are some of my favourite ways to eat it.…
Fennel, freekeh and lemon
A really nourishing plate of food. There’s so much depth of flavour in the grains. Anisey fennel and a marmeladey bitterness from the whole diced lemon.
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