Luscious local leeks
Our Local Leeks usually come from Secretts. Leeks are one of the very few vegetables that need to be cooked through– ‘al dente ‘leeks just don’t work.
- Top and tail them and split lengthways down the middle. Cut across in centimetre widths.
- Wash and drain well.
- Place a large knob of butter in a thick bottomed pan and melt. Add the leeks and season with sea salt and black pepper, cover with a lid.
- Continue cooking, stirring regularly until just soft.
- Correct the seasoning and serve.
Great just as they are or wonderful with a glug of double cream then reduced a little to thicken.
With your Sunday roast: a spoonful on a plate alongside a Sunday roast with the meat juices running into the creamed leeks is as good as it gets!
A great starter or supper dish: A section of leek part cooked, wrapped in a good ham, pancetta or smoked salmon and coated with a rich thick cheesy sauce, topped with grated cheese and browned in the oven makes a great starter or a supper dish.
Tim has three ways to cook this delicious autumn vegetable.
- Try cutting your Gem Squash in half, remove the seeds and fill the centre with a crushed garlic clove, a sprig of thyme, sea salt and black pepper and a glug of olive oil. Roast until soft, scoop out and serve.
- Peel and de-seed the squash, cut into chunks and roast with aubergine, red onion, red pepper, plenty of crushed skin on garlic, thyme and a little fresh chilli in a good olive oil.
- The Gem Squash lends itself to stuffing and is the perfect size for two portions.
- Prick a few holes in the squash and place in boiling salted water, part cook for 15 minutes. Allow to cool, cut in half and remove the seeds.
- Cut a thin slice from the base to allow the squash to stand upright.
- Fill with your choice of stuffing, bacon, onions tomatoes, mushrooms, in fact almost anything, meat, fish or vegetables.
- A good cheese grated on the top finishes most things off beautifully.
- Pop back in a hot oven until the cheese is bubbling and golden.
- Try baked beans and cheese it’s a great way of getting the children to eat a new vegetable!