Petra Hallstrom’s Leek Ravioli
A vegan leek ravioli recipe by Petra Hallstrom, winner of the British Leek Growers’ 2021 competition
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
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!!
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.
A vegan leek ravioli recipe by Petra Hallstrom, winner of the British Leek Growers’ 2021 competition
A great side dish, or main course, you can mix up the ingredients depending on what’s in season. You’re aiming for lots of bright coloured veg to make this a …
A great way to use the dark green leaves of the leek this sauce brings some wonderful flavour to any dish.
A tasty and unusual side dish or snack using the dark green, flavour-packed, part of the leek
Leek stems make a really striking base for some healthy canapés with a difference
“British leeks are one of Britain’s most nutritious and yet underused and appreciated vegetables. Mother Nature provides us with leeks for nine months of the year – so she’s surely trying to tell us that we need to be eating them more often.”
Lucy Parker: “Eating seasonally is something that has beocme really important to me. Leeks are extremely versatile, and can be used for a bit of crunch, or in other cases create a beautifully creamy element to a dish.”
“I love the versatility and suble onion-like lift that leeks give to dishes. Rather underrated, we should try and include the humble leek in more of our day to day recipes.”