More ways with leeks

Leek-and-pancetta meatloaf

(below) Cut a leek into thin ribbons and fry with a little olive oil. Add seasoning, a tablespoon of wholegrain mustard, a squeeze of ketchup, 500g of minced beef, a handful of fresh breadcrumbs and a beaten egg. Mix well. Prepare a loaf tin with layers of pancetta across the base and up the sides, then press the mince into the tin. Fold the pancetta over the top to seal and cook in a hot oven for 35–40 minutes. Serve slices of the loaf with mashed potatoes and gravy.

Leek, spinach and pesto frittata

Cut a leek into thin ribbons and fry with a little butter. When soft, add 2 large handfuls of fresh spinach and stir until wilted. Season well, add fresh basil leaves and pour in 6 beaten eggs. Loosen some pesto with olive oil and drizzle it over them. Cook over a medium heat until set underneath, but still wobbly on top, then scatter with grated Cheddar and Parmesan. Cook the top under a grill and serve with green salad.

Smoked-haddock and leek tartines

Poach smoked haddock (undyed) in milk with a bayleaf and peppercorns. Reserve the milk and flake the fish into a bowl. Fry ribbons of leeks with butter and, once soft, sprinkle with a little flour. Fry for a few minutes and add the reserved milk, then simmer to thicken. Add a little mustard powder and fold through the fish flakes. Toast some bread and spoon the creamy fish and leeks over it.