Leeks are a truly versatile vegetable. They have a milder, sweeter flavour than onions and a smooth texture similar to asparagus. In fact, in France leeks are often called the 'poor man's asparagus'.

 Leeks can be cooked in all sorts of different and delicious ways including:

• 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 degrees centigrade

• 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 degrees centigrade ) 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 delicious accompaniment to fish, poultry or steak

• Raw - spice up a salad by adding finely chopped leeks and dress generously with vinaigrette

© Leek Growers' Association