Riverford Wicked Leeks
Honey and lemon leeks recipe image

Print Honey and lemon leeks

As well as being a good side for chicken, these simple and delicious leeks are lovely served as a mezze dish. If you are eating them at cold, replace the cooking butter with olive oil and scatter with fresh herbs.


  • 4 large or 6 small leeks
  • 40g butter
  • 2 tsp honey, preferably clear
  • Juice of ½ lemon
  • Salt & pepper


  1. Wash and trim the leeks and cut into 1.5”- 2” lengths.
  2. In a large, heavy based pan with a lid, melt the butter then add the cut leeks and honey. Shake or stir to mix the honey with the leeks.
  3. Cover and place on a very low heat for 10-15 minutes, stirring occasionally until the leeks are soft but still hold their shape.
  4. Season with salt and pepper, with a good squeeze of lemon. Turn out onto a serving plate with the sticky juices.

Cooks notes

If you can see mud trapped between the leaves, wash the cut pieces then stand on end in water for 15 minutes – the dirt should drain out.
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