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 and season well.
Keep in the bottom of the fridge. They’ll last a week or so.
We normally start picking in September through until April.