Luscious local leeks
This week sees the first of our Local Leeks. 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!