leeks

Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream, leeks, scallion, garlic, and chives.

Creamy One-Pot Spaghetti with Leeks

olive oil

garlic

scallions

shallot

anchovy

red pepper

spaghetti

3 3/4 c. chicken stock

heavy cream

kosher salt

chives

c. Parmigiano-Reggiano cheese

A creamy tart from MasterChef judge John Torode that makes a great centrepiece at any time of year

Creamed leek tart

plain flour, plus extra for dusting

unsalted butter,

tbsp iced water

unsalted butter

leek, sliced lengthways then into 2.5cm/1in pieces

½ tbsp plain flour

milk

double cream

eggs

gruyère, grated

tsp English mustard

Pulse the flour and butter in a food processor until you have fine crumbs. Add the egg yolk and water, and bring together into a ball. Do not knead. Roll the pastry in cling film and chill for at least 1 hr.

Meanwhile, heat the butter in a pan, then add the leeks. Cook over a low heat for 20-25 mins until soft, stirring often. Season to taste. Stir in the flour, cook for 3-4 mins, stirring, then stir in the milk and cream. Once smooth, simmer for 15 mins to cook out the flour. Season well, then cool. If making ahead, cover the surface with cling film and chill for up to 2 days. Stir the eggs and egg yolks into the mix, along with the grated cheese and the mustard.

Heat oven to 190C/170C fan/gas 5. Roll out the pastry on a floured surface to about 5mm/¼in thick, and gently lay it over a 23cm loose-bottomed tart tin. Using a small ball of pastry to help, gently press the pastry into the sides of the tin. Trim, leaving a slight overhang. Line the pastry with baking paper, fill with baking beans, then bake for 15 mins. Remove the beans and paper, and bake for 10 mins more or until golden and biscuity. Cool on a wire rack. Turn oven down to 180C/160C fan/gas 4.

Spoon the leek mix into the case and smooth the top. Bake for 30 mins until set and golden. Rest the tart for 15-20 mins before you slice it, and serve warm. If making ahead, chill the tart. Once cooled, for up to 2 days, or freeze for a week. Defrost in fridge, then warm in the oven for 20 mins before serving.

A French classic, this creamy potato leek soup is quick, easy, and delicious!

Potato Leek Soup

garlic,

Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces

chicken

bay leaves

thyme

salt

black pepper

Chives, finely chopped, for serving

Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.

Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

These creamy mashed potatoes use real fresh garlic, sauteed leeks in butter and sour cream for a rich side dish. The use of yellow potatoes, with their thin skin, means you don't need to peel them, saving time. But if you want creamier mashed spuds, feel free to peel the potatoes and use a little more cream in the recipe!

Garlic and Leek Mashed Potatoes

yellow flesh potatoes (like Yukon Gold)

garlic (peeled)

unsalted butter (115 g

leek (or 2 small leeks)

sour cream

heavy cream (additional cream if you like your potatoes more loose)

pepper

salt and pepper

butter

Parsley (chopped for garnish)

Clean and chop your potatoes into 1-inch chunks. If you like your mashed potatoes skinless, you can peel your potatoes beforehand but I find yellow flesh potatoes have a pretty thin skin, so I don’t bother to do that. Place the potatoes and the garlic cloves in a large stockpot and fill with water, so it covers the potatoes by 1-inch. Add 3 teaspoons of salt to the water and bring to a boil. Once boiling, lower heat to let the water simmer, and cook potatoes for 10 to 15 minutes, or until a fork pierces the potatoes easily.

While the potatoes cook, clean the leek by slicing it lengthwise and fanning them out under running water to remove the dirt and sand. Chop the white part and 1-inch of the green part of the leek. Add them to a pan with the butter and turn the heat to medium high. Cook the leeks until they soften and start to a look a little translucent, about 3 to 5 minutes. Remove from heat.

Once the potatoes are done, drain them in a colander, then place them back into the hot pan they cooked in.

Add the leeks (with all the melted butter), sour cream, heavy cream along with the remaining 1 teaspoon salt and pepper. Mash the potatoes with a potato masher and add more cream, salt and pepper to your own taste.&nbsp;

Scoop into a large serving bowl, drizzle with the melted butter and garnish with chopped parsley.

This Korean dish of slow-cooked pork gets a smart makeover at Bibigo. To make very neat pork slices, press it after cooking. Bibigo has its own range of ingredients at cjfoods.com

Bibigo's bo-saam pork belly

garlic spinach

green chillies 4, sliced

garlic 4 cloves, sliced

leek onion

ssamjang (Korean soybean paste)

pork belly 1 kg

soy sauce 150 milliliters

leek 1,

ginger 2 large chunks, sliced

garlic 5 whole cloves

onion 1, quartered

red chillies 2

black peppercorns 8

golden caster sugar 2 tbsp

soju (Korean spirit) 75 milliliters (optional)

Simply cook cod on one side until it's crisp and golden and serve it on a bed of delicate creamed leeks for an easy, not too heavy dish.

Crispy Cod Cooked 'Unilaterally' With Creamed Leeks Recipe

cod filets,

salt and black pepper

baby leeks, finely sliced (about 2 cups sliced leeks)

Lemons

Crispy Cod Cooked 'Unilaterally' with Creamed Leeks Recipe

Season the cod with salt and pepper. Heat oil over medium heat in a large non-stick skillet until shimmering. Add the cod, presentation side down. Cover and cook without moving until the fish is cooked through, about 15 minutes (meat should flake easily when pulled with a fork). Carefully transfer fish to a large plate, crisp-side up, and tent with foil to keep warm.

Pour off most of the oil from the pan and return it to medium heat. Add the leeks, season with salt and pepper, and sweat until soft, about 6 minutes, adding up to 1/3 cup water to encourage softening if necessary.  Add 1/3 cup of water to help soften the leeks further. Add cream, increase heat to high, and bring to a boil. Cook until lightly thickened, then season to taste with salt and pepper. To plate, scoop the creamed leeks onto the bottom of a serving dish and top with the cod, golden side up. Serve with lemon wedges.

Finnish Salmon Soup, or Lohikeitto, is a simple Nordic salmon chowder and a comforting 30 minute meal made with a light cream broth, melt-in-your-mouth chunks of salmon, and tons of fresh dill!

Finnish Salmon Soup – Lohikeitto

lb skin-on salmon filet

Tbsp unsaltd butter

leek, trimmed, sliced, and well rinsed

water (you can also use fish stock)

russet potatoes, peeled and diced

carrot,

dill

(250 milliliters) heavy cream

tsp allspice, use more to taste

Remove the skin from the salmon and cut into largish chunks. Remove any small pin bones and discard.  Reserve the skin.

Melt the butter in a soup pot and saute the leeks for 10 minutes, or until nice and soft.

While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes. Note: if you are using fish stock you can skip this step.

Strain the broth and add to the pan with the leeks, along with the potatoes, carrots, and half of the fresh dill.  Cook for another 10 minutes, or until the potatoes are just tender.

Add the salmon chunks to the soup along with the cream and allspice, and gently simmer on low heat until cooked through, just a few minutes.  Add the remaining dill, and salt and pepper to taste.

This supercharged roast dinner will send your taste buds out of control. I've enlisted the force of science in order to get the Yorkshire puddings bang-on. It's a precise method, but the beauty is it's guaranteed to give you beyond brilliant results, every time. Make the gravy in advance, if you want to get ahead.

Mark Hamill's roast sirloin & Yorkshire puddings

flour

175 ml whole milk

g beef dripping

kg beef bones

red onions

plain flour

ml red wine

ml port

kg whole dry-aged sirloin of beef

g black peppercorns

rosemary

When creamy Gorgonzola dolce hits a pot full of hot pasta, it melts into a rich and complex sauce without your having to do much more than stir. Here, the pasta and sauce are tossed with roasted cauliflower and caramelized, browned leeks. It’s comfort food, but with a blue-cheese bite.

Pasta With Roasted Cauliflower and Blue Cheese

cauliflower,

salt,

thyme leaves,

pasta

unsalted butter, cubed,

Gorgonzola dolce, crumbled,

lemon juice,

chives,

Heat oven to 425 degrees. In a large bowl, toss cauliflower with olive oil, salt and 1/4 teaspoon pepper. Spread onto a rimmed baking sheet in an even layer, and bake for 20 minutes.

Add leeks, garlic and thyme to the cauliflower on the sheet pan, then roast another 20 minutes, tossing the vegetables halfway through, until they are very tender and deeply caramelized.

Meanwhile, bring a large pot of heavily salted water to a boil. Cook pasta until it is 1 minute shy of being al dente. (It will continue to cook in the residual heat of the pot.) Scoop out about 1 cup pasta water (a coffee mug is good for this), then drain pasta. Return the pasta to the empty pot, along with butter, Gorgonzola, remaining 3/4 teaspoon pepper and 1/2 cup pasta water, stirring to melt cheese.

Toss roasted vegetables into pasta, then stir in lemon juice and salt and pepper to taste. Add more pasta water if mixture looks dry. To serve, spoon into bowls and top with chives and sprinkle of thyme leaves.

Make our comforting chicken and leek pie with a flaky puff pastry crust. Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining.

Chicken & leek pie

½kg whole corn-fed chicken

peppercorns

onion,halved

celery

bacon rashers,

leeks,thinly sliced

tbsp grainy mustard

tbsp crème fraîche

parsley

lemon juice

bought puff pastry

egg,for glazing

Put the chicken into a deep pan that is just large enough to hold it quite snugly. Pour in enough water to half-cover the bird, then tip in the peppercorns, bay leaves, thyme, onion and celery. Add ½ tsp salt and bring to the boil on the hob, then reduce the heat, cover tightly and simmer for 1 hr-1 hr 15 until tender.

Transfer the chicken to a plate. Strain 425ml of the stock into a measuring jug (top up with water if you need to). Strip the meat off the chicken, cut into bite-sized pieces and put in a 1.7-litre pie dish.

Put the eggs in boiling water and boil for 6 minutes. Drain, cool them under cold water and remove the shells. Quarter the eggs and nestle them in the pie dish among the chicken pieces.

Heat the butter and oil in a large frying pan and fry the bacon until crisp. Add the leeks and cook for 2 minutes until softened. Stir in the flour and cook for 1 minute. Pour in the chicken stock a third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch. Stir in the mustard, crème fraîche and parsley, then add a squeeze of lemon juice and black pepper to taste. Add salt if needed. Spoon over the chicken and leave to cool.

Meanwhile, preheat the oven to 220C/200C fan/gas 7. Reserve a quarter of the pastry for decoration and roll out the remainder to a shape about 5cm larger than the top of the pie dish, then cut a 2.5cm strip from all round the edge. Brush the edge of the dish with water and stick the pastry strip to it. Brush the strip with water. Flip the pastry lid over the rolling pin, lift it up and unroll over the pie. Press the edge on to the pastry strip to seal, and trim any excess with a sharp knife.

Tap the blade of a small sharp knife all along the outside edge of the pastry (this helps the edge to rise during cooking), then flute it using the back of the knife. Make a hole in the lid centre with the tip of the knife, to allow steam to escape as the pie bakes.

Roll out the pastry you put aside earlier. Cut 8 long strips each about 1cm wide, and two more strips each about 4cm wide. Cut the wider strips diagonally to make eight diamond leaf shapes. Mark the veins of the leaves with the tip of a sharp knife. Brush the pastry lid with beaten egg, then lay the eight thin strips on top, as in the picture. Brush again with egg and arrange the leaves in the centre, between the strips. Brush with egg.

Chill the pie for 15 mins, if you have time, to set the pastry. Will keep in the fridge for one day – just add 4-5 mins to baking time. Bake for 30-35 mins until the pastry is crisp, puffed up and deep golden brown.

These leeks are a sweet and interesting side to go with the Sunday roast!

Caramelised leeks

leeks, trimmed, cut into quarters lengthways, washed

Massel chicken style liquid stock

brown sugar

Think paella's too much of a challenge? Think again, this easy recipe makes it foolproof and is full of fantastic flavour

Easiest ever paella

leek

pack chorizo sausage, chopped

turmeric

long grain rice

hot fish or chicken stock

frozen pea

frozen seafood mix,defrosted

Heat the oil in a deep <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>, then soften the leek for 5 mins without browning. Add the chorizo and fry until it releases its oils. Stir in the turmeric and rice until coated by the oils, then pour in the stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.

Tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. Check for seasoning and serve immediately with lemon wedges.

Pack in the goodness with this vibrant green soup, packed with leeks, peas and watercress. It's tasty and healthy too, both low in calories and fat

Leek, pea & watercress soup

tbsp olive oil,

leeks, finely sliced

garlic cloves, crushed

hot veg stock

watercress

frozen peas

lemon,

parsley,

Heat the oil in a large <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.

Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand blender</a> or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.

Blend leeks and butter beans to make this filling winter soup. Top with crispy chorizo and rosemary for a final flourish and serve with crusty bread

Leek, butter bean & crispy chorizo soup

olive oil,

leeks,

garlic clove, crushed

stock

fraîche,

chorizo,

rosemary sprigs, leaves

Heat the butter and a glug of olive oil in a <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole</a> over a medium heat. Add the leeks and fry for 15 mins until softened and beginning to turn golden brown. Stir through the garlic and cook for a further 1 min.

Tip the butter beans into the pan, pour over the hot stock and simmer, uncovered, for 10 mins. Blitz to a smooth consistency with a <a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">hand-held blender</a>, then stir in the crème fraîche and season to taste. Keep warm over a low heat.&nbsp;

Meanwhile, fry the chorizo in a small glug of olive oil in a frying pan over a medium heat for 5 mins or until oily and crispy. Stir in the rosemary, cooking for a further minute. Ladle the soup into bowls and top with the rosemary and chorizo mixture, as well as any oil left in the pan. Serve with some crusty bread.

This satisfying weeknight meal involves three simple components — fish, kale and rice — and builds flavor from just one versatile element requiring a little labor: leek-infused cream. Sauté leeks, garlic and thyme in butter until softened, then simmer with heavy cream until thickened. Strain the mixture, saving the leeks to add flavor to cooked rice, polenta or pearl couscous, then combine the fragrant cream with blanched kale and a little mustard. Season the skin of your fillets early to help them develop a particularly crisp, crackly crust. If you can’t find fresh char, any mild fish fillets will work well in their place.

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