We have fresh leeks from Foots Farm in Chidham currently in season, and it’s one of those veggies that is so tasty, it can be the main ingredient. The Romans considered the leek a superior vegetable and Emperor Nero got through so many he gained the nickname Porophagus (leek eater)
I love leeks but seem to neglect cooking with them as much as I should. We go through garlic and onions at a huge rate, but leeks are the neglected members of the family. However, because they are the milder cousin of the onion, you can use them as the centerpiece of your dish, such as with leek gratin.
I’ve put together some leeky recipes which will hopefully get you inspired…
I love this recipe from the British Leek website which might tempt you to try something different?
Honey and mustard marinated leeks with almonds
Serves: 2 as a side dish
- 1 large leek
- 3 cloves garlic minced
- 1 tbsp honey
- 1 tsp dijon mustard
- ½ tsp salt
- 1 tbsp brown miso paste (can substitute for tamari or soy sauce)
- 1 tsp olive oil
- Add the dressing ingredients to a bowl and whisk together until combined
- Chop the leek into approx 5cm thick circles and mince the garlic. Add to the dressing and allow to sit for around 10 minutes
- Add to a frying pan and sizzle on a medium heat for around 5 minutes on each side, or until the leeks have started to caramelise and turn golden brown
© Lucy Parker @lucy_and_lentils for The British Leek Growers’ Association (2020).