Taste Onion, sweet, sulphur Eat Leeks are a member of the allium family and so can be used wherever any recipe calls for onions The entire plant is edible.  So you can enjoy the white and light green base and shaft, and the green leaves, and even the delicious light green ‘heart’ in the centre of the leaves Pair with: Don’t be fooled that Leeks are only good for a classic Leek & potato soup.  They truly are a wonderful versatile veg, that can be used in so many different ways from salads to pies to Asian style wantons. Great in Asian dishes, or traditional English or French style dishes such as gratin, paired with cheese. Shallow fry the green leaves for delicious chips! Health & Nutrition Great source of prebiotic fibre inulin that supports good gut health and digestion.  Prebiotic foods support the growth of beneficial bacteria in our gut  Leeks contain sulphur and polyphenols and so support the bodies antioxidant stores and detox systems. They are also an excellent source of vitamin K and a good source of iron, folate, manganese, B6, and copper. Buying tips Choose green firm young leeks that aren’t yellowing.  Leaf tops should be fresh and green. Older larger leeks can become a bit woody and tough but can still be used for long slow cooking, such as in soups and stocks. Storage tips Store in the bottom drawer of the fridge for up to 1 week. Cooking tips Prep: Leeks can collect mud so make sure you soak in a bowl of water first or rinse. You can also slice in half longways and then holding the root end up rinse under a cold tap. Slice finely into rings or into batons to use in a gratin, tart, or a pasta dish. Griddle: Cut the dark green ends off and leave the root intact. Slice in half longways. Brush with oil and salt and sear on a hot griddle until charred on both sides. Sauté: Slowly sautéing leeks in oil or butter brings out a beautiful soft sweetness that forms a good base for many dishes. Raw: Young small leeks can be eaten raw as a replacement for onions in salads, garnishes, or pickles.  Half the leek longways and slice finely. Waste reduction tips Do not waste the green end of the leek as it is nutrient dense and full of flavour. Use in a home-made stock or broth.

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