Leeks are part of the Alliaceae plant family and are grown widely across Northern Europe. They are available in supermarkets all year round, but are best between September and May. They come in 5 main varieties; Musselburgh, The Lyon, Monstruoso de Carentan, Pandora, and the Autumn Giant 2 Porvite.
Wash the leeks thoroughly and remove any dried ends, then slice to desired size. Bring a large pan of salted water to boil. Once boiled, reduce to a simmer. Add sliced leeks to the water and leave to boil for 3-5 minutes. Frequently check the leeks to ensure they do not reduce to a mushy consistency. Remove from the heat and drain thoroughly. Finally, rinse with cold water and serve.
Preheat oven 400F/200C/gas mark 6. Wash the leeks thoroughly and remove any dried ends. Grease a roasting pan, brush leeks with olive oil and sprinkle with salt and pepper, if desired. Place the roasting tray on the middle shelf of the preheated oven and roast for 35-40 minutes. Throughout roasting, drizzle leeks with broth in order to keep them moist. Remove from the oven and serve.
When grilling leeks, it is best to parboil first. Wash the leeks thoroughly, chop away any dried ends and slice in half length ways. Boil in a pan of water for five minutes, until slightly softened, then drain and submerge in a large bowl of ice water. Allow them to sit until they reach room temperature and prepare the grill to a medium high heat. Once at room temperature, dry and smother the leeks with oil or a sauce, if desired. Place them on the grill open side down. The insides should begin to brown within 10 minutes. Once they have, brush with more oil/sauce and toss them around the grill, allowing them to open up. Remove from the grill and serve.
Wash the leeks thoroughly, chop away any dried ends and slice to desired size. Bring an inch of water to the boil in a large pan, under a steaming basket. Once the water has boiled add leeks to the basket, cover and steam for 5 minutes, until tender. Remove from the heat and rinse with cold water. Once removed from the steamer, rinse in cold water to prevent cooking from continuing. Then pat dry and serve.
Wash the leeks thoroughly, chop away any dried ends and slice in half length ways. Melt a knob of butter in a large frying pan over a medium heat - enough to cover the base of the pan. Add the leeks and some seasoning, if desired, and stir. Then reduce the heat to low and leave to cook uncovered for 5 minutes, stirring frequently. Remove from the heat and serve.