British Leeks

Growing and cooking British Leeks

All about leeks

Our growers

Read all about the people who grow our favourite vegetable, like Mervyn and Marilyn Casey’s family, who have grown leeks at their farm in Lincolnshire since 1970. Find out more about them and other members of the Leek Grower’s Association

Fun facts

The Romans considered the leek a superior vegetable and Emperor Nero ate so many he gained the nickname Porophagus (leek eater). He is reported to have thought eating leeks would improve his singing voice!!

Tips from the experts

Char-grilled, roasted, poached, braised, pan fried or cooked in a wok, you know you can always whip up a quick dish that is tasty, healthy and wholesome as well as bursting with flavour. Find out how to select, store and prepare leeks.

Delicious recipes from our chefs

Recipes

Elly Curshen’s Leek, Squash, Paneer & Coconut Tray Baked Curry

A delicious curry combining leek, paneer and butternut squash

Cheese / Elly Curshen / Light lunch / Main course / Pasta / Vegetarian / Winter

Elly Curshen’s Leek, Parsnip and Sage Pasta in a Cheesy Mustard Sauce

Perfect as a lunch dish or a light main course, this vegetarian pasta combines sweet parsnips and leeks with delicious sage

Cheese / Elly Curshen / Gluten free / Light lunch / Main course / Vegetarian / Winter

Elly Curshen’s Twice Baked Potatoes with Leeks, Spinach & Feta

Baked potatoes taken to new heights, packed with flavour from leeks, feta cheese and spinach

Amy Sheppard / Cheese / Gluten free / Light lunch / Main course / Rice / Vegetarian

Amy Sheppard’s Baked Leek, Stilton & Walnut Risotto

A creamy and warming risotto made with just 6 ingredients

Amy Sheppard / Chicken and turkey / Light lunch / Main course / Soup / Winter

Amy Sheppard’s Chicken and Leek Soup with Cheese and Leek Scones

A wonderful pick-me-up – chicken and leek soup, served with delicious cheese and leek scones

Amy Sheppard / Fish / Light lunch / Main course / Pasta

Amy Sheppard’s Creamy Salmon & Leek Pasta

The perfect balance of flavours combining leeks, salmon and lemon in this creamy pasta dish

Amy Sheppard's Leek, Ham & Brussels Sprout Gratin

Amy Sheppard / Cheese / Main course / Winter

Amy Sheppard’s Leek, Ham & Brussel Sprout Gratin

The ultimate comfort food, this gratin combines the sweetness of leeks and Brussels sprouts with ham and cheddar cheese in a creamy dish

All recipes

British Leeks in the kitchen

What the chefs say

Amy SheppardPopular food influencer and author of The Savvy Shopper's Cookbook and Hob - a simpler way to cook

“Leeks are one of my favourite comfort ingredients. They’re at their best from November to April, which is perfect, as it’s the time we most need a bit of comfort food! They’re sweet and versatile and a great addition to stews, soups, pasta dishes and roast dinners.”

Joe WoodhouseChef, food and wine photographer, author of Your Daily Veg

“Leeks are such an easy ingredient to make so many dishes all year round. They cook really quickly and add a lovely allium sweetness to recipes. They are welcome across so many different cuisines. Such a fun vegetable to cook with. It is almost as if you are getting two for one with the plump juicy white sections and the more herbal green tops. Always a brilliant vegetable to have at the ready in the fridge as a reliable go to.”

Elly CurshenAuthor of three recipe books, Elly is a Sunday Times best-selling cookery author, food columnist, food panel judge and cookery tutor

“I love cooking with leeks! With their distinct, delicate yet robust flavour, they have a magical ability to elevate any dish. I adore their sweet fragrance as they cook and their versatility and long growing season means I have plenty of chances to experiment!”