Punchy and potent, leeks turn gorgeously sweet when cooked. Used in many dishes from simple leek and potato soup to elegant veggie stocks and stir-fries.
Blanch, braise or stir-fry. You can use both the green and white parts. For an easy pasta sauce, finely sliced leeks gently in butter and oil for 10 mins. Add a dollop of fresh cream, mustard, some salt/pepper - blend into a sauce and you’re done!
Keep at the bottom of the fridge. They will last about a week.