Beautiful organic leeks, straight from the fields. We choose the tastiest varieties and grow them slowly for flavour.
Beautiful organic leeks, straight from our fields. We choose the tastiest varieties and grow them slowly for flavour. One of the first crops we ever grew at Riverford, they're still a favourite.
Punchy and potent, they turn gorgeously sweet when cooked. From simple leek and potato soup to elegant leeks vinaigrette, these kitchen stalwarts will make your plate sing.
Country of originProduced in
- The UK
How to prepare
Blanch, braise or stir-fry. You can use both the green and white parts. 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 you?re done.
Keep in the bottom of the fridge. They?ll last a week or so.
Grown by Ian & Alison Samuel, Yelland Cross Farm, South Devon
Ian & Alison Samuel run Yelland Cross Farm - a traditional mixed farm, with both livestock and organic vegetables.
Don't miss these...
Leek and tarragon crumble with butterbeans and wilted greens
Serves: 2 Total time: 45 min
Turkish poached sweet and sour leeks
Serves: 4 Total time: 25 min
Leek and smoked cheese macaroni
Serves: 1 Total time: 45 min
Bacon, leek and potato gratin
Serves: 4 Total time: 1h 25 min
Squashy bottom soup bowls with leeks and crouton dippers
Serves: 2 Total time: 1h
Leek, mascarpone and lemon gnocchi with walnut and parsley pesto
Serves: 2 Total time: 30 min