4 Ways with our Barcombe Nurseries Leeks

Leeks have a wonderfully long season here at the farm so here are a few simple ways to cook and eat them.

Griddle

Trim and halve length-ways, then simmer in boiling salted water for around 7 minutes, lift out and pat dry. Brush with olive oil, sprinkle with salt and chilli flakes and char a few minutes each side. Top with lots of feta or crumbly goats cheese. 

Slow, on toast

Trim 4 leeks and halve lengthways. Toss in plenty of melted butter, garlic and a good glug of extra virgin olive oil. Season well. Arrange on a parchment lined baking tray, cut side down, and cover well with foil. Roast in the oven at 130c for one hour. When soft, pile on sourdough toast being sure to pour over all the buttery juices. 

Sauté

Slice and add to a pan along with a crushed garlic clove or two and some fresh thyme. Lightly sauté in butter on a low heat. Season and stir through a cheese sauce with your favourite pasta. 

Caramelise

Slice up the white ends, add to a large pan with generous butter and extra virgin and sauté over a medium-low heat until they brown and soften. Remove from heat. Then slice up the green parts and fry until crisp. In a bowl add the zest and juice of a lemon to some Greek yogurt, scatter with salt, pepper and chilli flakes and top with both the caramelised leek and the crispy tops and add some toasted nuts and seeds of your choice.