Leek, potato & cavolo nero soup topped with potato rose centre
Rich and creamy leek and potato soup with coconut cream and Cavolo Nero, topped with a potato rose
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.
To celebrate this most versatile of vegetables, the British Leek Growers’ Association is inviting entries to their #sustainableleeks competition for a chance to win a £100 Waitrose voucher, a full day’s training or consultancy with British Leeks Ambassador, Julie Cleijne the Sustainable Chef, AND an opportunity to visit British Leek farm and learn how this most British of vegetables is harvested. Find out more.
Rich and creamy leek and potato soup with coconut cream and Cavolo Nero, topped with a potato rose
An indulgent and colourful salad
Packed full of winter and Christmas flavours, this makes the perfect vegetarian centrepiece for a special get together
Roasting the cauliflower, leeks and garlic before making this soup gives it extra richness
A great brunch dish or tasty savoury lunch, using all British grown produce
A tasty fava bean and leek dip, the perfect snack
Gut-friendly fermented leeks are delicious and keep well in the fridge as a tasty side dish
A great side dish, you can use other fruit, depending on the season
A wonderful vegetable stock, the perfect ingredient for a huge range of vegetarian and vegan recipes
“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.”
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