Leek

Trim the root and dark, tough tops, then halve the leek lengthways. Fan the layers apart and rinse under running water, especially near the base; for sliced leek, swish it in a bowl of cold water and lift it out, leaving the grit behind.

Cook it gently in a little butter or oil over a medium-low heat for about 10–15 minutes, stirring now and then, until soft but not browned. Add a splash of water if it starts to catch.

Yes. Cut trimmed leeks into thick lengths, toss with oil, and roast in a single layer at 200 °C for about 25–30 minutes, turning once, until tender and browned at the edges.

Yes, once you remove any tough outer leaves and wash it well. The dark green part is firmer than the white and pale green, so slice it thinly for soups, stock or long-cooked stews.

Keep unwashed leeks in the fridge, loosely wrapped or in a perforated bag, and use them within about a week. Once cut, wrap them tightly and use within a couple of days, as their onion-like smell can spread to other foods.

Yes. Wash and slice it, blanch for 1–2 minutes in boiling water, then cool quickly, drain and freeze in portions. You can also freeze it raw, but it softens when thawed, so use it in soups or stews rather than salads.

Leek and potato soup, leek tart and chicken-and-leek pie are familiar favourites. It also works well softened with butter as a side dish, or stirred into risotto near the end of cooking.

Yes, thinly sliced raw leek can add a crisp, mild onion flavour to salads and sandwiches. The white and pale green parts are usually more tender; rinse the slices well to remove any grit.