Leek

Cawl Cennin – Welsh Leek Soup


The leek is widely recognised as the national symbol of Wales and what better way to showcase its flavour than in a hearty soup. Cawl Cennin is easy to make and a great winter warmer.

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Cock-a-leekie Soup


Cock-a-leekie soup is a Scottish soup dish of leeks and chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes.

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Leek and Sweet Potato Gratin


Our Leek and Sweet Potato Gratin recipe has everything you expect in an oven-baked potato gratin but switches things up with tender leeks, sliced sweet potatoes and ham. This cheesy sweet potato casserole is everything you want in a side dish… plus a bit more.

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Leeks with Dijon Vinaigrette


Leeks are such a wonderful vegetable and so easy to cook. What makes this side dish so good is the lovely Dijon vinaigrette that accompanies it. Every bite is a burst of flavour and goes really well with corned silverside or grilled chicken.

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Potato and Sweet Potato Torte


Layers of potatoes and sweet potatoes meld into an impressive vegetable “cake” that forms a golden crust during baking. Serve as a vegetarian centrepiece or with roast poultry or pork.

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Prawn and Leek Omelette


This easy to prepare prawn omelette is perfect to serve as a brunch for two. Pre-cooking the prawns in ginger ale adds a delightful tang to the meal.

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Roasted Sweet Potato Risotto with Leek and Parmesan


Dig into this fantastic vegetarian risotto loaded with toasty flavours from roasted sweet potato, caramelised leek and sautéed mushrooms. A double dose of Parmesan ensures a sensational creamy finish.

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Smothered Kohlrabi and Leeks


Smothering is a way of cooking vegetables with a little fat and the least possible amount of water, in a covered pan until very tender. Using this method of cooking the kohlrabi holds together well, adding its own natural sweetness.

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Vichyssoise


Vichyssoise is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot

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