🇬🇧British Leeks🇬🇧

What to cook this bank holiday → 🌿🧀 British Leek season is nearly over, so this is your sign to make the most of them while you can. 4 easy leek & cheese recipes to try: • Muffins • Seeded savoury flapjacks • Cheddar crumble • Goats cheese rarebit You can download all the recipes via the link in bio ✨ Save this for the weekend and enjoy some of the last British leeks of the season. #BritishLeeks #CheeseRecipes #BankHoliday #LoveBritishFood

Leek Fish Cakes with Creamed Leeks and Spinach💚 These leek fish cakes are crisp on the outside and softly comforting within, made with flaky white fish, buttery potatoes, and gently softened leeks. Served on a bed of creamy leeks and wilted spinach, this is a cosy, well-balanced dish that feels both nourishing and indulgent. Try it this week for a relaxed midweek dinner. Serves: 4 Ingredients For the fish cakes 400g white fish (I used basa, as it’s firm, affordable, and holds together well) 4 large white potatoes (King Edwards work beautifully) 1 leek, finely sliced 3 spring onions, finely chopped Salt and freshly ground black pepper, to taste 50g breadcrumbs For the creamed leeks and spinach 3 leeks, finely sliced 1 tbsp butter 2 tbsp plain flour 100ml double cream 150ml semi-skimmed milk 200g baby spinach, finely chopped Salt and freshly ground black pepper, to taste Freshly grated nutmeg (to taste) To serve Lemon wedges Steamed green vegetables (optional) Method Peel the potatoes, cut into large chunks, cook in salted water until tender, drain well until dry and mash. Soften the leek and spring onions with a little olive oil in a pan for around 5 minutes. Cut the fish into bite sized pieces and mix with the potatoes, softened leeks and spring onions. Season with salt and pepper. Shape into 8 cakes, coat in breadcrumbs, place onto prepared baking tray with a drizzle of olive oil and bake at 200°C (180°C fan) for 20 minutes until golden. For the sauce, cook the leeks in butter until softened. Stir in flour, then gradually add cream and milk, stirring continuously until smooth. Season with salt and black pepper and the nutmeg to taste and stir through the spinach until wilted. To serve Spoon the creamed leeks and spinach onto plates and top with the baked fish cakes. Finish with a squeeze of fresh lemon and serve with steamed green vegetables on the side, if you like. #BritishLeeks #LoveFishCakes #MidWeekMeal

Spring Green Cock-a-Leekie Soup with Peas, Mint & Lemon A seasonal soup made with leeks, barley, chicken, peas, mint and lemon. Leeks soften into a sweet, gentle base while barley adds texture and makes it more filling. Roast chicken is stirred through, with peas for sweetness and mint and lemon for freshness that lifts everything. Nourishing, satisfying and well balanced, all in one light comforting bowl. A simple spring dish for us to enjoy this season. Serves 4 (Method pinned in comments) Ingredients Roast Chicken  4 bone-in chicken thighs  1 tbsp olive oil  Salt & black pepper  Zest of ½ lemon Soup Base  3 large leeks, sliced (white + pale green)  2 garlic cloves, finely chopped  1 litre good chicken stock  60g pearl barley (about ⅓ cup), rinsed  200g baby peas (fresh or frozen)  150g spring greens or cavolo nero, finely shredded  Zest of 1 lemon + juice of ½–1 lemon (to taste)  Small bunch fresh mint, chopped (reserve some for serving)  1 tbsp butter  1 tbsp olive oil  Salt & black pepper  Optional: ¼ tsp white pepper To Serve  Extra mint leaves  Lemon wedges  Drizzle of olive oil  Freshly cracked black pepper

Even with the ever-changeable British weather, it’s that in-between season where we start craving meals that feel lighter, but still comforting. British leeks are still in season, adding a gentle sweetness and versatility fresh salads. We’ve put together a selection perfect for whatever the weather brings: • Leek, feta & pomegranate couscous • Mackerel, leek & avocado salad • Chargrilled leek, courgette & herb salad • Leek ‘heart’ & spelt grain salad with figs, walnuts & watercress Whether it’s a sunny lunch or a grey-sky dinner, these dishes have you covered 🌼 Find all the recipes via the #LinkInBio #BritishLeeks #SaladSeason #HomeCooking #LighterLunches

Chicken & Leek Puff Pastry Slices 🌟 Golden, flaky pastry filled with creamy chicken, sweet British leeks and melting garlic herb butter. A comforting twist on a classic. Thanks @jesshallcooks - just what we needed on this blustery day 🌬 Prep: 15 mins | Cook: 25–30 mins | Serves: 4 Ingredients (in order of use): Filling: • 1 knob butter • 120g leeks, thinly sliced • ½ tsp minced garlic • 2 tbsp plain flour • 100ml double cream • 100ml chicken stock • ½ tsp fresh thyme, chopped • ½ tsp salt • Black pepper, to taste • 4 roasted chicken thighs (300g meat, skin removed) Garlic Herb Butter: • 2 tbsp butter, softened • 2 garlic cloves, minced • 5g fresh parsley, chopped Pastry: • 1 sheet puff pastry (375g) • 1 egg, beaten Method: 1. Make the filling Remove skin from roasted chicken thighs and chop meat into bite-sized pieces. Thinly slice leeks (~5mm). Melt butter in a pan over medium heat, add leeks and garlic, and cook 2–2½ mins until softened. Stir in flour and cook 1–2 mins. Add cream, stock, thyme, salt, and pepper; cook 2 mins until slightly thickened. Stir in chicken, heat 1–2 mins, then set aside to cool slightly. 2. Make garlic herb butter Mix softened butter, garlic, and parsley until combined. 3. Assemble Preheat oven to 190°C / 170°C fan / Gas 5 and line a tray. Roll out pastry and cut to size. Spoon filling onto pastry and dot with garlic herb butter. Cover with top pastry layer (if making pockets), seal edges, and brush with beaten egg. 4. Bake Bake for 20–25 mins until golden and puffed. Serve warm. #EatInSeason #Homecooking #BritishLeeks #LoveFood

Welsh Lamb and Rosemary Stuffed Leeks Welsh lamb is the perfect centrepiece for an Easter table, and this dish brings both comfort and a touch of celebration. 🍽🌼 Tender, flavour-packed lamb mince is paired with fragrant rosemary and gently stuffed into sweet British leeks for a dish that feels special without being complicated. A big thank you to @pgiwelshlamb for sharing this delicious recipe - perfect for enjoying over the Easter weekend. Serves 2 Ingredients 225g (8oz) lean Welsh lamb mince 3 large leeks, washed and cut into 5cm/2” pieces and remove outer layers 1 tsp vegetable oil 1 sprig fresh rosemary, leaves removed and finely chopped 1 tsp dried cumin 1 tsp cumin seeds 150ml (¼pt) lamb stock 1 tbsp tomato purée 200ml approx small can chopped tomatoes (or ½ a large can) Method Take each leek piece and using the end of a wooden spoon push out the light coloured centre layers of the leek, leaving a small area in the centre of the leek for stuffing. Reserve the leek layers and finely chop. Place the whole leek pieces ‘end on’ into a deep gratin type dish and prepare the mince mixture. Heat the oil in a large pan and add the lamb mince and brown. Add the rosemary, cumin and cumin seeds, cook for 1-2 minutes. Add stock, purée and canned tomatoes. Bring to the boil. Carefully spoon mince mixture into the leek centres (you may need to push it down using the end of a wooden spoon). Any remaining mince mixture can be spooned around the edge of the dish. Cover with foil and bake in the oven for 30-40 minutes – remove and check that outer layers of leek are tender (some ‘tougher’ leeks may need slightly longer cooking). Serve with spiced rice and extra green vegetables. #EatInSeason #BritishLeeks #Welshlamb #EasterDish

Easter made easy with lamb and British leeks 🌿 🌼🐣 Sweet, seasonal leeks bring fresh flavour to classic lamb dishes - from cosy hotpots to vibrant curries and easy spring sharing plates. Swipe left for simple, delicious ways to elevate your Easter table. #LinkInBio to download recipes #SeasonalEating #BritishLeeks #EasterRecipes

Leek & Tomato Fish Stew Recipe creator @gourmetglow was inspired by the magic of coastal living - where the tide, sea air, and freshly caught fish shape both routine and recipe. This dish captures the simple beauty of seaside cooking, where a handful of ingredients and a strong sense of place come together effortlessly. Delicate fish, sweet leeks, and bright tomatoes create a classic British stew that’s comforting, fresh, and full of coastal character 🌊 Serves 4 Ingredients Base 2 tbsp olive oil 3 large British leeks, trimmed, halved and finely sliced 3 garlic cloves, finely chopped 1 small onion, diced 1 tsp English mustard powder (or ½ tsp grated fresh British horseradish) 1 tbsp tomato purée 400g tin British-grown tomatoes 200g Fresh British Baby Tomatoes 400ml fish stock 1 bay leaf A few thyme sprigs Fish & Finishing 200g sustainably caught British white fish (hake, haddock, pollock or cod), cut into chunks 200g Fresh British River Trout, cut into chunks 200g British mussels or cooked brown shrimp 1 tbsp butter Juice of ½ lemon Sea salt & black pepper A handful of chopped British parsley To Serve Crusty bread or homemade sourdough Butter (optional but encouraged) Method Warm the olive oil in a wide pot over medium heat. Add the leeks with a pinch of salt and cook 10 minutes until softened and sweet.Add the onion and garlic; cook 3–4 minutes. Sprinkle in the mustard powder and stir for 30 seconds. Add the tomato purée and cook for a minute to deepen the flavour. Pour in the tinned & fresh tomatoes and fish stock. Add bay and thyme, then simmer gently for 15 minutes. Taste and season the broth. Nestle in the fish pieces and simmer 5–7 minutes until just opaque and flaking. Add mussels for the final 3 minutes if using, cover, and let them steam open. Stir in the butter, lemon, and parsley. Adjust seasoning — the stew should taste fresh, clean, and coastal with a warming hum from the mustard. Serve Ladle into bowls and serve with thick slices of crusty British bread to mop up the broth. #SeasonalCooking #CoastalInspiration #BritishLeeks #BritishStew

The seasons are shifting and the kitchen starts to feel different too. 🌿 Today’s the Spring Equinox and as move from winter into spring it’s the perfect time to cook meals that feel comforting but also fresh and bright. These recipes celebrate that transition - warming dishes with early-spring ingredients like leeks, peas, lemon, and herbs: • Spaghetti with leeks, peas, bacon & lemon • Baked leek, Stilton & walnut risotto • Creamy seafood pasta with leeks • Baked salmon on a bed of leeks with roasted tomatoes • French-style chicken and leek casserole Think cozy winter flavours meeting the first hints of spring. 🌻 Find the recipes through the link in our bio. Which one will you make first? #SpringEquinox #SeasonalCooking #SpringRecipes #CookWithTheSeasons #BritishLeekSeason

Potato, leek and mature cheddar pie inspired by a classic homity pie. 🍴 Creamy potatoes, buttery leeks and sharp cheddar baked in crisp shortcrust pastry, finished with a beautiful leek lattice. The perfect, rustic, comforting dish to kick off the week thanks to recipe creator @jesshallcooks Serves 4 | Prep 20 mins | Cook 30 mins Ingredients Filling: 800g floury potatoes (quartered), 2 tbsp butter, 2 leeks (finely sliced), thyme leaves from 3–4 sprigs, 100ml crème fraîche, 200g mature cheddar (crumbled), salt & pepper Pastry: 1 sheet ready-rolled shortcrust Optional lattice: 1 leek To serve: Greens or a fresh salad Method Heat oven to 180°C / 160°C fan / Gas 4. Boil potatoes in salted water for 12–15 mins until tender, drain and steam dry. Melt butter in a large ovenproof pan. Cook leeks gently for ~5 mins until soft (no colour). Stir in thyme, remove from heat. In a bowl, combine potatoes, leeks, seasoning and crème fraîche. Add cheddar, then gently mix, lightly mashing some potatoes but keeping chunks. Line the leek pan with pastry, leaving overhang. Spoon in filling and level. Fold edges over or continue with lattice. Lattice (optional): Split leek lengthways, separate into strips. Simmer 20–30 secs until pliable, chill in iced water, drain and dry. Weave into a simple criss-cross lattice and place on pie. Bake for 30 mins until pastry is golden and filling hot. Serve warm with greens or salad. #ComfortFood #HomityPie #HomeCooking #SeasonalCooking #britishleeks

Celebrate Mother’s Day with something homemade. 💐 From delicate leek soufflés and golden filo crown tarts to leek and thyme scones and a slice of leek tart with walnut pastry, these recipes showcase British leeks at their seasonal best – perfect for spring cooking. Find the recipes through the link in our bio. 🩷 #mothersday #homemadecooking #britishleeks

The humble leek. Thriving between late winter and early spring, and one of the most delicious, yet often overlooked, ingredients of the season. Asked by @britishleeks to create a few recipes, I did confit leeks & garlic on whipped lemony ricotta and sourdough - perfect as a starter or cut up into bruschette. And had to try @ottolenghi ’s roasted leeks with citrusy crème fraîche and a hazelnut, orange & sumac salsa - so good! @britishleeks #leeks #leek #seasonal #seasonalproduce #vegetarian