Wicked Leeks
In fact, Leeks were traditionally considered virtuous and were linked to St David (a teetotal vegetarian). So what could be better to cook right now as St David’s Day approaches?
It was once thought that sleeping with a leek placed under your pillow on St David’s Day would enable young girls to see their future husbands. Maybe not such a selling point these days, but leeks have plenty of other things to recommend them: high in fibre, good for the blood, and they keep colds at bay. They are also relatively cheap, versatile and sweeter than onions. Eat them roasted, poached, braised, or pan-fried – or try one of these delicious recipes from British Leeks.
Vegan Leek, Coconut & Coriander Thai Curry
Serves 2
Prep time: 5 mins
Cook time: 20 mins
Ingredients:
- 2 tbsp vegetable oil
- 200g leeks
- 1 heaped tbsp red Thai curry paste
- 1 lemongrass stalk, lightly crushed
- 2 lime leaves, torn
- 50g mangetout
- 50g baby corn, roughly chopped
- 1 x 400g can coconut milk
- 200g tinned peeled new potatoes, drained and halved
- Small bunch of fresh coriander, roughly chopped
- Long grain rice, to serve
Method:
- Place a large pan on high heat and add 1 tbsp veg oil. Finely slice the dark leafy end of the leeks and fry on high heat for around 5 mins until bright green and crispy. Remove from the pan and leave to drain on a piece of kitchen towel.
- Turn the heat down and add 1 tbsp of veg oil to the pan. Add the curry paste and stir for 2 mins until fragrant. Slice the rest of the leeks into 1cm rounds, add to the pan along with the lemongrass stalk and torn lime leaves, and stir well. Add 150ml water to the pan, stir again and cook for a further 5 mins.
- Add the mangetout, chopped baby corn, coconut milk and new potatoes to the pan, stir well and simmer for 5 mins. To serve, add the rice to a bowl, top with the curry, then scatter over the crispy green leeks and chopped coriander.
One Pan Creamy Leeks, Salmon, & Spinach
Serves 4
Prep time: 5 mins
Cook time: 30 mins
Ingredients:
- 2 tbsp olive oil
- 4 salmon fillets
- 2 large leeks, sliced into 1cm rounds
- 2 banana shallots, sliced
- 1 tbsp wholegrain mustard
- 1 tbsp dijon mustard
- 200ml double cream
- 100ml veg stock
- 2 tbsp dried tarragon
- 200g babyleaf spinach
- 1 x 500g can peeled new potatoes in water, drained and halved
- 1 x 30g bunch flat leaf parsley, finely chopped
- 1/2 lemon, zest and juice
Method:
- Place a large pan on medium heat and add the olive oil. Season the salmon fillets well, then place skin-side down in the pan and fry for approx 7 mins, turning halfway through. Once cooked, remove from the pan and cover in foil to keep warm.
- Keeping the pan on a medium heat, add the sliced leeks and shallots and cook for 10 mins until soft.
- Stir in the mustards, then add the double cream, veg stock, dried tarragon and bring up to a simmer. Add the spinach and stir in until wilted, followed by the new potatoes, chopped parsley, and lemon zest and juice.
- Check the sauce for seasoning, then place the salmon fillets back into the pan; cover and simmer for a further 5 mins until the salmon is piping hot. Serve immediately.
Recipes by Matilda Bourne
Twice Baked Potatoes with Leeks, Spinach & Feta
Serves 4
Prep time: 45 mins
Cooking time: 35 mins
Ingredients:
- 2 leeks
- 4 large baked potatoes
- 2 tbsp crème fraiche
- 1 egg
- 150g frozen spinach
- Half a block of feta cheese
- 1 tsp spoon garlic granules
Method:
- Finely slice 2 leeks, wash well in warm water, then soak in boiling water for at least 30 mins to soften.
- Scoop out the insides from 4 baked potatoes and combine with 2 tbsp crème fraîche, 1 beaten egg, 150g frozen spinach (defrosted and squeezed out), half a block of feta, 1 tsp flaked sea salt, plenty of black pepper and 1 tsp garlic granules.
- Add half the softened leek and mix well, then pile back inside the hollowed-out potatoes.
- Mix the rest of the leeks with some olive oil and the rest of the feta. Pile on top of the filled potatoes and bake for 20 to 30 mins at approximately 200°C until lovely and brown.
Recipe by Elly Curshen
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