An in­gre­di­ent to en­joy LEEKS

De­signer, cook and au­thor So­phie Con­ran shares her favourite sea­sonal flavour

Country Living (UK) - - A Month in the Country -

The mod­est leek is an un­likely can­di­date for star­dom and yet has won numerous ac­co­lades. It is the na­tional em­blem of wales, was picked out in di­a­monds on the queen’s corona­tion gown, and has been on menus for mil­len­nia, en­joyed by the Egyptians and An­glo-Sax­ons, who gave it its name. When you con­sider how ver­sa­tile it is, it’s not sur­pris­ing that its pop­u­lar­ity en­dures to this day. Leek vinai­grette – a beau­ti­ful spring dish of tiny, young leeks, boiled and dressed – can be added to stocks, soups, stews, risot­tos and pies – I wouldn’t be without them. Find out more at so­phiecon­ran.com.

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