Leek

Trim off the root and any wilted dark-green leaves, then slice the leek lengthways and rinse between the layers under running water. Soil often hides near the base, so fan the layers apart as you wash.

Yes. The dark-green leaves are edible but tougher than the white and pale-green parts; slice them finely for soups, stews or stock, or simmer them until tender.

For soft, sweet leek, slice it and cook gently in butter or oil for about 10–15 minutes, stirring now and then; avoid browning it. Add a splash of water and cover the pan if it starts to catch.

Keep unwashed leeks in the fridge, loosely wrapped or in a breathable bag, and wash them just before cooking. Use them within about a week for the best texture; chopped leek can be frozen in a sealed container.

Yes. Wash it carefully, slice it and dry it well, then freeze the pieces in a single layer before transferring them to a sealed bag or container. Use them straight from frozen in soups, stews and casseroles.

Leek and potato soup is a classic, and sliced leek also works well in quiche, savoury tarts, risotto and Welsh rarebit. Cook it gently first so its mild sweetness comes through.

Yes. Thinly slice the tender white and pale-green parts for salads or slaws; soaking the slices in cold water for a few minutes can soften their sharp onion flavour. Wash between the layers first.