Leeks for St David’s day

It’s St David’s day so what better day to salute the glorious Leek? Often seen as a supporting role vegetable, it really does stand up on it’s own as a delicious velvety feast.

To serve on it’s own, butter plays an essential role, I add a little oil to a generous knob of butter so it doesn’t burn, then when it is foaming in the pan, lay rounds of leeks in a single layer and heat gently for 5 minutes until well coloured. Then carefully turn the rounds to cook the other side to the same level. Silky buttery leeks go really well with a roast dinner, and particularly well with pork dishes.

Of course you can use it as a replacement for or addition to onion in many dishes. Part of the same allium family but with a more subtle flavour, it tends to melt into sauces giving a richness. Chop the leek finely and fry as you would an onion at the start of the process. Be careful not to overcook in this case – you don’t want to colour the leek if being part of a sauce/ soup as it will add a bitter note.

Nutrition wise, replacing onion with leek is a winning move, as it contains far more iron, vitamin k, manganese and a little more fibre. We’re not saying it’s a superfood, but it’s pretty…. super!

Leeks feature in our vegetarian shepherd’s pie, sauteed veg risotto and beetroot and feta barley but positively steal the show in this quick pork and leek casserole

Veggie shepherd's pie

Beetroot & Feta

quick pork & leek casserole

 

 

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