British Leeks

Growing and cooking British Leeks

All about leeks

Our growers

Read all about the people who grow our favourite vegetable, like Mervyn and Marilyn Casey’s family, who have grown leeks at their farm in Lincolnshire since 1970. Find out more about them and other members of the Leek Grower’s Association

Fun facts

The Romans considered the leek a superior vegetable and Emperor Nero ate so many he gained the nickname Porophagus (leek eater). He is reported to have thought eating leeks would improve his singing voice!!

Tips from the experts

Char-grilled, roasted, poached, braised, pan fried or cooked in a wok, you know you can always whip up a quick dish that is tasty, healthy and wholesome as well as bursting with flavour. Find out how to select, store and prepare leeks.

Delicious recipes from our chefs

Recipes

Beef

Fuss Free Flavours’ Beef And Leek Pie

An easy and delicious winter beef and leek pie, rich and satisfying yet makes a big impression

Venison

Highland Venison & Creamed Leek Pie with Ruff-Puff Pastry

This Highland pie combines golden rough puff pastry with soft and sweet leeks, and delicious venison

Salad

Leek & Pear Winter Salad with Dorset Blue Vinney & Honey Walnuts

There’s a kind of quiet winter magic in a salad like this… silky leeks still warm from the pan, sweet pears blushing against the cold, Dorset Blue Vinney crumbling like …

Fish

Leek & Tomato Fish Stew

A simple British fish stew which feels like stirring the coastline itself into the broth – bright tomatoes, sweet leeks, and the freshest fish

Chicken and turkey

Leek, Chicken, Apple & Somerset Cider Pie with a Crisp Potato Coin Top

A leek, chicken, apple and Somerset cider pie which perfectly captures the taste of West Country – orchards heavy with fruit, quiet lanes edged with wildflowers, and the soft hum …

All recipes

British Leeks in the kitchen

What the chefs say

Amy SheppardPopular food influencer and author of The Savvy Shopper's Cookbook and Hob - a simpler way to cook

“Leeks are one of my favourite comfort ingredients. They’re at their best from November to April, which is perfect, as it’s the time we most need a bit of comfort food! They’re sweet and versatile and a great addition to stews, soups, pasta dishes and roast dinners.”

Joe WoodhouseChef, food and wine photographer, author of Your Daily Veg

“Leeks are such an easy ingredient to make so many dishes all year round. They cook really quickly and add a lovely allium sweetness to recipes. They are welcome across so many different cuisines. Such a fun vegetable to cook with. It is almost as if you are getting two for one with the plump juicy white sections and the more herbal green tops. Always a brilliant vegetable to have at the ready in the fridge as a reliable go to.”

Elly CurshenAuthor of three recipe books, Elly is a Sunday Times best-selling cookery author, food columnist, food panel judge and cookery tutor

“I love cooking with leeks! With their distinct, delicate yet robust flavour, they have a magical ability to elevate any dish. I adore their sweet fragrance as they cook and their versatility and long growing season means I have plenty of chances to experiment!”