Beautiful organic leeks, straight from the fields. They were the first crop Guy ever planted at Riverford in 1986, and remain one of our favourite veg to this day. We choose the tastiest varieties and grow them slowly for maximum flavour.
Punchy and potent when raw, leeks turn gorgeously sweet when cooked. Although they're not the star of many dishes, they're an important ingredient of many; these kitchen stalwarts will make your plate sing
Our top tip for preparing leeks is to cut them in half down the length of the leek, from just above the base, so the two halves stay attached to the root. Rinse well under a running tap. You can use both the white and the green parts. Blanch, braise, roast or stir fry. For an easy pasta sauce, sweat finely sliced leeks gently in butter and oil for 10 mins. Add a dollop of cream, mustard, some crispy bacon, then season to taste, and you're done.
Keep in the bottom of the fridge. They'll last a week or so.