Leek is a plant belonging to the Allium family and is eaten as a vegetable. The Roman emperor Nero thought they were delicious because of the mustard oil found in leeks and therefore acquired the nickname of Porrophagus ('leek eater'). Leek was traditionally an important vegetable in autumn and winter but is now available all year round.
Basic techniques: baking, roasting, puréeing, blanching, steaming, glazing, gratineeing, confiting, stir-frying, marinating.
Taste combinations: garlic, carrot, fennel, samphire, lemon grass, dill, nutmeg, sesame seeds, mustard, coconut milk, oyster sauce, crème fraîche, potato, anchovy, plaice, bacon, ham on the bone.