Leek
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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.
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Become a memberLeek angel hair
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Become a memberRoasted leek with sansho oil
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Become a memberGrilled leek with gomashio
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Become a memberConfit leek with vadouvan
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Become a memberRoasted leek oil
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Become a memberLeek ash
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Become a memberYoung leeks cooked in aluminium foil
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Become a memberLeek cooked with lemongrass
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Become a memberLeek cooked in beurre noisette
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Become a memberLeek hollandaise
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Become a memberLeek kofta
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Become a memberLeek butter
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Become a memberLeek and yuzu sorbet
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Become a memberLeek tagliatelle
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Become a memberLeek barrel with ricotta
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Become a memberVichyssoise foam
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Become a memberSweet and sour leek
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