Marilyn Casey on cooking with leeks

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• Pan fried – heat a small amount of olive oil and butter in a frying pan, add some sliced leeks and gently cook for about 5-10 minutes until tender
• Sautéed – for super healthy leeks, sauté with fennel and garnish with fresh lemon juice and thyme
• Stir fried – heat a little oil over a high heat in a frying pan or wok, add some prepared leeks and stir fry for a few minutes
• Baked – place some sliced leeks in an oven-proof dish, sprinkle with cheese or cover with white sauce and bake for 30-40 minutes at 190°C
• Roasted – pour some olive oil into a roasting tray and add leeks, making sure they are coated all over. Sprinkle with coarse sea salt and roast in the oven (210°C) for 30 minutes
• Braised – pour a small amount of chicken or vegetable stock into a frying pan, add some prepared, sliced leeks, cover and gently cook for 10-15 minutes. Braised leeks dusted with fennel or mustard seeds are a tasty accompaniment to fish, poultry or steak
• Raw – spice up a salad by adding finely chopped leeks and dress generously with vinaigrette dressing

Marilyn Casey, spokesperson for the Leek Growers' Association

Try our Leek recipes

www.britishleeks.co.uk.

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