Leeks have gone in and out of culinary fashion for centuries. These versatile vegetables are often said to resemble giant spring onions. Although similar in flavour to onions, the taste is stronger and therefore should be used sparingly in salads. Unlike onions it is best not to brown them when cooking, they can become tough and unappealing.

Leeks are a favourite for soups, pies and casseroles but are also delicious braised in cream and served on their own. To prepare leeks, cut away the leaves and trim the base.

Leeks should be purchased firm and it is best to buy them close to the day you are using them. They don’t keep well in the fridge for more than a few days.

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