Belleau Kitchen’s Caramelised Leek Tart Tatin

This may look like you’ve slaved over this dish for hours but it is in fact such an incredibly simple tart to make. By placing butter and sugar under the leeks in the pan I’ve eliminated the need for pre-frying, so it can all be done in the oven. The fresh lemon thyme really brings out the flavour of the leeks, but if you can’t find any, then regular thyme also works well. So simple yet it looks so stunning.

Sophie Wright’s Leek, Stewed Venison and Wild Mushroom Pies

Sophie Wright’s Leek, Stewed Venison and Wild Mushroom Pies

A proper pie that has a crispy, pastry top. Yum! Give this rich, full bodied pie a go, I can promise you that the combination of delicious British leeks, with venison and wild mushrooms are a match made in heaven. Serve with lashing of creamy mash potatoes, gravy and a glass of red. Go on, treat yourselves. Top tip, if you’re having a little soiree, why not make these “mini” so everyone gets their own delicious personal portion.

Leek, Parsnip and Chestnut Soup

Sophie Wright’s Leek, Parsnip and Chestnut Soup

I’m a real soup lover and none are complete without the addition of leeks. However, rather than just using leeks as a background flavour, I really want to bring it to life, and pair it with ingredients it really loves. Parsnips have a natural sweetness that work perfectly with the mellow flavour of leeks and chestnuts add a creaminess that nothing else will. This is the perfect winter soup that will keep you feeling warm and full all through the day.