With their delicate white tips and green stems, leeks are some of the most beautiful native vegetables we can grow, and they’re also one of the few crops that reach their peak in winter. How can we make the most of ‘leek season’ while it lasts?
Admittedly, my own response to the influx of leeks in my weekly veg box has been rather unimaginative this year, and has so far involved endless vats of leek and potato soup, now mostly decorating the freezer! But as obvious a solution as this may be, it’s a hearty and comforting quick meal that’s particularly welcome while the weather remains cool.
There are many variations on the basic leek and potato soup recipe, but as a general rule it makes sense to cram as many leeks into the mix as possible, over and above what the recipe recommends. The naturally delicate flavour of the leek will come through much more strongly, and you’ll end up with a slightly thicker, more satisfying soup as a result.
But there’s more to leeks than soup.In fact, there are so many tasty things we can do with these wonderful elongated veg that it’s hard to believe that leeks were largely overlooked in British cooking for centuries, only coming back into vogue during the past 50 years or so. They have, however, continued to be used extensively in Wales, hence their association with Welsh cooking.
The simplest way to enjoy leeks is on their own, as a side order. Sautéd with some good quality olive oil, they make a delicious, seasonal accompaniment to meals of all kinds. For some extra flavour, add fennel and garnish with fresh lemon juice and thyme.
Cheese has become a natural partner for leeks, and the flavours balance each other out beautifully. The two can be combined by baking them together in a gratin, put together in a mustard and cheese sauce or blended with mayonnaise to create a quick and deliciously different jacket potato topping. When selecting cheeses to eat with leeks, lighter flavours like Cheshire and some goats cheeses work particularly well.
Leeks also work well in a stir-fry, particularly when combined with mushrooms, cabbage and other vegetables native to our own climate. Their onion-like properties add a subtle tang to the dish, which can also be applied to risottos or pasta dishes.
Remember, leeks are at their best right now, and will start to become scruffier and less flavoursome as we head into spring. Be sure to harvest any leeks you have growing in the garden, and get creative with your cooking!
Image: British Leeks
