Leeks require some patience to grow but their delicate, spicy and sweet flavour makes them well worth the trouble.
The leek is a member of the onion family — it looks like a large spring onion. And, believe it or not, boyo, despite its prominent place on the crest of the Welsh guards, it isn’t native to Wales.
Leeks actually originated in Central Asia and from there spread to Europe, where they became very popular in areas around the Mediterranean.
As with all of the onion family, leeks have a reputation for helping with cholesterol levels and lowering blood pressure. While certainly healthy, leeks are most prized for their taste. Like their relatives, they have a pungency to them but it’s tempered by a herby sweetness that is very appealing.
The delicate flavour of leeks makes them ideal for dishes such as leeks in raisin sauce, fish fillets with leek and coriander or simply leeks with honey and pepper. These dishes would suit any modern restaurant menu but in fact they come from the recipes of ancient Roman writer Apicius, which goes to show that the culinary delights of leeks have been appreciated for a long time.
How then, do you bring a bit of leek magic into your life?
GROWING YOUR LEEKS
Leeks are easy to grow; it’s just a matter of the right timing. The seeds grow best in seed trays and are ready to be planted out when they are about 20cm tall. This usually takes around 4–6 weeks and at the planting stage the leek looks like a large blade of grass.
هذه القصة مأخوذة من طبعة Issue #18 2018 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة Issue #18 2018 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
ARE YOU TO FU enough?
Love it or hate it, everyone has an opinion about tofu. Tofu is a very popular plant-based protein for vegans and vegetarians, but now this humble bean curd is starting to shine for meat lovers too as an alternative source of protein.
Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
20 FOOD CRAVING HACKS
Decipher the deeper causes of your cravings and discover tricks to curtail them.
Eggplant (Solanum melongena L)
Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.