Lovely Leeks

22nd October 2010

Tasty and inexpensive recipes featuring seasonal British leeks.

Spaghetti with Leeks, Peas, Bacon and Lemon

Serves 4
Preparation: 15 minutes
Cooking: 15 minutes


400g dried spaghetti • 40g butter • 150g bacon lardons • 200g leeks finely chopped • 400ml crème fraiche • 100g cooked peas • Juice & zest of 1 lemon • Salt & cracked black pepper • Small bunch of chopped flat leaf parsley • 50g Parmesan for grating


1. Bring a medium pan of salted water to the boil, add the spaghetti and cook accordingly to the packet instructions

2. In the meantime, fry the bacon in a medium sized pan over a low heat until the fat releases from the bacon. Turn up the heat so that the bacon starts to colour, about 5 minutes. Then add the leeks and cook for a further 5 minutes

3. Add the crème fraiche and cook until it starts to bubble and reduce slightly

4. By now your pasta should be cooked. Drain and set aside

5. Add the lemon juice and zest to sauce

6. Season, and add the chopped parsley

7. Toss the pasta in the sauce, serve in bowls and sprinkle with Parmesan

Leek, Smoked Chicken, Broad Bean & Savoy Soup

Serves 4
Preparation: 10 minutes
Cooking: 20 minutes


2tbls olive oil • 1 medium white onion, finely chopped • 1 garlic clove, peeled & finely chopped • 200g sliced leeks • 100g shelled broad beans • 100g shredded Savoy cabbage • 1ltr chicken stock • 200g shredded smoked chicken • Salt & cracked black pepper • Small bunch of flat leaf parsley, chopped • Extra virgin olive oil


1. Over a low heat in a medium sized saucepan, fry the onion, garlic and leeks in the olive oil. Cook until soft, about 10 minutes

2. Add the chicken stock and bring to the boil. Add the broad beans, Savoy cabbage and smoked chicken and cook for a further 5 minutes

3. Season with salt and pepper

4. Serve in warmed bowls with extra virgin olive oil and bread

Sausage & Leek Casserole with Chive Mash

Serves 4
Preparation 10 minutes
Cooking 30 minutes


3 tbsp olive oil • 8 pork sausages • 1 Spanish onion sliced • 200g sliced leeks • 4 cloves garlic sliced • 2 sticks celery sliced • Small bunch of sage leaves, picked • 200ml white wine • 400ml passata • 400ml chicken • 2 bay leaves • Salt and cracked black pepper • Small bunch flat leaf parsley, chopped • 800g potatoes peeled and cut into 4 • 100g butter • 300ml full fat milk • Salt and cracked white pepper • 1 bunch of chives finely chopped


1. Preheat oven to 180ºC / 350ºF

2. Fry the sausages in a casserole dish until golden brown, remove with a slotted spoon. You may need to do this in two batches

3. Add the onions, leeks, garlic, celery and sage and cook until the mix starts to brown slightly

4. Add the wine, stock, passata and bay leaves and then season with salt and pepper

5. Add the sausages back in

6. Put the lid on and cook in the oven for 20 minutes

7. Meanwhile, place your potatoes in a medium sized pan, cover with water and bring to the boil. Simmer gently until cooked. About 20 minutes

8. Once cooked, drain and mash the potatoes and add the butter and milk. Stir over a low heat until the butter has melted and the mash is piping hot. Season and add the chives. Set aside

9. Remove the casserole from oven, stir in chopped parsley and serve with the mash

Festive Leeks Tossed in Butter with Chestnuts, Black Pepper & Streaky Bacon

Serves 4
Preparation 10 minutes
Cooking 10 minutes


400g of leeks sliced • 50g unsalted butter • 100g smoked streaky bacon lardons • 200g chestnuts roughly chopped • Salt and cracked black pepper


1. Heat a medium sized frying pan then add the butter and lardons. Cook until the lardons start to release some fat, turn up the heat and cook the lardons until they start to colour, about 5 minutes

2. Add the chestnuts and leeks. Cook for a further 5 minutes

3. Season with salt and plenty of black pepper and then serve

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