Season food - wonderful ways with leeks

Spread the leek love!

This relative of garlic, chives, shallots and onions has a sweet flavour that adds depth to any savoury dish. They are milder than most other alliums, which means they are delicious on their own, or as a side dish. The possibilities are endless. Here are some wonderful ways to enjoy this green and white joy!

Cooks' tip

How you cook leeks is important to get the most out of them. Three of the best ways are:

Grill – slice in half lengthwise, rinse and dry well, and grill both sides on medium-high until they’re well charred and tender.

Roast – halve lengthways, chop into 1-inch chunks, and wash thoroughly. Then, toss them in olive oil, salt and pepper and bake at 220oc for about 20 minutes, or until tender.

Sauté – chop as above, warm a glug of olive oil in a large skillet over a medium heat, add the leeks and cook, stirring occasionally, until they soften, about 5 minutes.

Side show

Leeks are superb as a side dish. Try steaming them whole until just tender, topping with a cheesy sauce, then browning under the grill. Also great with romesco sauce or basil pesto.

Pasta master

The subtle flavour of leeks makes them the perfect ingredient for pasta dishes. Use instead of onions as the basis for the dish, or showcase them as the main ingredient and pair with lemon, cheese or anchovies to really pack a flavour punch!

A cracking idea!

Leeks and eggs are made for each other. Fold sautéed leeks into an omelette or scrambled eggs, add to a frittata for a scrumptious Italian treat, or use liberally in a quiche or tart.

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