Leeks are a bit of an unsung hero of British cooking. They seem to pop up in all the classics without being the star of the show, quietly enhancing the flavour of everything else on the plate. They play a vital part in all sorts of pies and hearty soups, as well as offering one of the best side dishes within Britain's crowning achievement: the roast dinner. We think it’s time to appreciate the leek in its full glory!
Leeks are part of the allium family (the same as onions, shallots and chives), so you won’t be surprised to hear they have a similar taste – sharp and pungent when raw (although certainly milder than regular onions) but delicate and sweet once cooked. Like all vegetables, leeks are very good for you, packed with Vitamins A, B6, C and K, as well as being rich in magnesium.
What to look for when buying leeks
Though available year-round these days, leek season in the UK runs from October through to April, with delicious, more delicately flavoured baby leeks arriving in the spring. When buying, choose straight, firm leeks with white (not yellowing) stems and bright, green leaves. Thicker, older leeks with darker leaves are tougher and more fibrous so a slimmer leek is preferable. If you need a particular weight of leeks for a recipe, ensure you get a little extra as the dark green tops are often trimmed off and discarded.
How to prepare leeks
Leeks often conceal grit and soil within their layers (especially in the darker green tops), so always make sure you wash them before cooking. The darker green leaves can be a bit woody and tough, so either slice them very finely or save them for a stock (as they are still full of flavour!).
Once you have removed the bulkier green end, make a small vertical slit at the top to separate the leaves a little and check for dirt; if it’s present, run the leeks under cold water to clean. If the leeks are very muddy all the way through, slice them then leave to sit in a bowl of cold water for a few minutes; the dirt will naturally rise to the surface of the water.
It’s important to think about what flavour and texture you want from your leeks, as this will dictate how you prepare them. For example, if you are sweating the leeks down for a sweeter, caramelised flavour to form the base for a sauce or stew, they need to be sliced finely so they almost melt away over time, adding body as well as flavour to the sauce. If you want more texture to the leeks with a fresher taste (in a pie, for example), you can cut into chunkier slices or rounds which won’t end up as sweet but will have a pleasant mellow oniony taste.
How to cook leeks
Leeks can be eaten raw but are a little pungent by themselves. If finely sliced and tossed with a vinaigrette or mixed through a coleslaw, however, they provide a nice delicate flavour with a pleasing crunch.
Popular ways to cook leeks simply include steaming, braising in wine or stock or frying in butter or oil. Follow our simple buttered leeks method below for a quick and easy side dish, but feel free to make tweaks; some chopped herbs stirred through at the end, a squeeze of lemon juice or a sprinkle of chilli flakes added into the melted butter all boost the flavour nicely.
Metric
Imperial
- 80g butter
- 2 leeks, washed and trimmed
- salt
- pepper
Slice the washed leeks into 1–2cm rounds
Place a large frying pan over a medium heat and add half of the butter
Once melted, add the leeks to the pan and season with salt and freshly cracked black pepper
Add 100ml of water, then cover the pan with a lid – this will gently steam the leeks as well as poach them in the butter. Cook for around 10 minutes or until soft, checking halfway through and adding another splash of water if necessary
Once soft, add the remaining butter and toss to coat the leeks in a glistening buttery emulsion
Serve up warm with an extra crack of black pepper
Naturally salty ingredients also pair beautifully with the sweet and delicate flavour of leeks. This can be shown through a variety of ingredients – Nud Dudhia opts for anchovies in his Baby leek and anchovy Milanesa recipe; Bryn Williams uses naturally salty and sweet brown shrimp with braised leeks in his Skate wing recipe and Dominic Chapman’s fish cake recipe pairs smoked haddock with creamed leeks. Parmesan or smoked bacon would also make delicious accompaniments.
Easy dinners with leeks
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