We love to see how everyone is cooking and enjoying their British Leeks each season on Twitter and this year we want to share the love.
So why not enter our #lovemyleeks competition and win yourself a £250 prize!
Yes, that’s right, we are inviting bloggers to get in the kitchen, create a leek-based recipe take a pic and enter our competition.
All recipes submitted must include leeks as an intrinsic ingredient in the recipe, but you can make a starter, side, main or dessert dish. It’s up to you. We just ask that you post the recipe on your blog and tweet a link to it using the #lovemyleeks hashtag.
A £250 John Lewis voucher will be awarded to the best recipe created, with two runners-up receiving a copy of Katriona MacGregor’s latest cookbook “Healthy, Speedy Suppers”.
Follow us @BritishLeeks and enter! It’s that simple.
Terms & Conditions
By entering into this competition all entrants will be deemed to have accepted and be bound by the following rules:
• The prize promotion is open to UK residents only.
• Entrants must be 18 or over and all entries must be made from within the United Kingdom.
• The prizes shall be awarded at The British Leek Growers Association discretion and if it considers any entrant has acted inappropriately or dishonestly in entering into the competition it reserves the right to refuse to award any prize.
• No purchase is necessary.
• The competition will run from midday 13th February 2017 – midday Friday 10th March 2017
• Entry mechanism: To enter, simply create a leek-based recipe, photograph and upload the recipe and photo to your blog and tweet a link to the recipe with the hashtag #lovemyleeks
• Neither the Promoter nor its agencies will be responsible for the non-inclusion of entries as a result of technical failures or otherwise, including any such failure which is within the control of the Promoter or its agencies. Proof of submission of entry is not proof of receipt of entry.
• The closing date for receipt of entries, e.g. a tweet with a link to your recipe using the hasthtag #lovemyleeks is Friday 10th March 2017
• The winner will be chosen from all entry submissions by 14th March 2017 by the Chairman of The British Leek Growers Association and a representative from Nunhem Seeds (a member of the association). The winner will be announced the same day via Twitter.
• The Promoter’s decision is final and no correspondence will be entered into. Reasonable efforts will be made to contact the winner via Twitter. If the winner cannot be contacted before mid-day on 31.12.2015, the Promoter reserves the right to select a new winner (without liability to the original winner).
• The prize fund will be awarded as follows: 1st Prize: £250 John Lewis Voucher, two runner’s up prizes of copies of “Healthy, Speedy, Suppers.”
• The prizes are non-transferable.
• Other than where such liability cannot be excluded by law, the Promoter cannot accept responsibility for any damage, loss, injury or disappointment suffered by any person entering the competition or as a result of accepting the prize.
• Privacy: Any personal data submitted by you will be used only by the Promoter for administrative purposes and will not be disclosed to a third party without prior consent other than for the purposes of delivering the prize
A blogger from Butleigh in Somerset has won a national cookery competition run by the British Leek Growers’ Association and Nunhems Seeds. The ‘Love my Leeks’ competition was featured on Twitter and challenged bloggers from across the UK to create a delicious, seasonal leek-based recipe and photograph it.
The winning dish, ‘Laconic leeks and an open bottle of red,’ was created by Judy Bown. A design and marketing consultant, Judy is also hooked on gardening and her blog, www.digmyveg.com, shares her gardening adventures and recipes featuring fresh vegetables.
Judy explains how she created her recipe: “My cooking tends to revolve around what ingredients I have to hand. When you grow your own vegetables, they taste so good on their own that simple is often best!
“With this recipe, I happened to have some lovely local steak, and some just-picked fresh leeks. Steak with red wine ‘goes.’ I had an open bottle, so I thought I’d cook the leeks in it instead.” The full recipe can be found here: www.digmyveg.com
The competition was judged by Tim Casey, Chairman of the British Leek Growers’ Association, and Robert Murison of Nunhems Seeds. Commenting on Judy’s dish, Robert said: “Judy’s blog is a great story of plot-to-plate cooking. We were impressed with her approach to cooking and the way in which she used what she had in her garden and kitchen to create a new dish, a lovely winter warmer that people can try at home.” Judy grows her leeks in raised beds, which she says are easy to maintain: “The leeks went in early in the year. They take a long time to grow, but with good quality soil they just get on with it.”
Judy won £500 in the Love my Leeks competition, which she will spend on a new camera to take photographs for her blog and will put the rest towards some cold frames to extend her growing season.
Leeks are very nutritious, with many natural health benefits. They crop throughout the winter in the UK and are perfect to add into pies or soups or eaten as a side-dish.
Laconic Leeks in red wine (with beef and potatoes)
Put some potatoes on to cook (I steam them, with just a little water in the bottom of a lidded pan). These are my first earlies ‘Arrow’ variety, which still taste amazing.
Meanwhile, heat a good tablespoon of olive oil in a pan, add the chopped leeks and simmer until they start to go a little brown at the edges. Add some vegetable stock (I stirred in a heaped teaspoon of Bouillon powder, with a little water to dissolve it). Add a large glass of red wine, and simmer down for 10 minutes, or until the leeks are cooked. Stir in some freshly chopped herbs (parsley and thyme, in my case) and keep somewhere warm.
Wipe the pan clean, and reheat. Dab the steak dry, brush both sides with olive oil, and add to the hot, dry pan. Cook for about 4 minutes each side for a large steak. Remove and leave to stand for a couple of minutes.
Meanwhile, add the drained potatoes to the pan, sprinkle with sea salt and ground pepper, and toss them around in the lovely steak juices. Serve it all up on hot plates.
We’ll shortly be announcing our competitions for 2016/17... watch this space!