Riverford Wicked Leeks
Leeks cooked in wine with coriander seeds recipe image

Print Leeks cooked in wine with coriander seeds

A quick, elegant recipe for leeks poached in wine and olive oil. This dish makes a great side for anything fishy – from scallops to a fillet of salmon – and also for chicken. It can be eaten both warm and at room temperature.


  • 6 leeks
  • 150ml olive oil
  • 50g coriander seeds
  • 150ml white wine
  • 150 ml water
  • 3 bay leaves


  1. Prepare the leeks and wash them well (cut off most of the green, the roots and slit them half way through), then cut each into 4 lengthways.
  2. Put the leeks in a large frying pan or oven dish with the rest of the ingredients. Bring to the boil and cook without a lid, stirring carefully until the leeks are cooked and the juice is reduced. Serve hot or cold.
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