leeks 3 WAYS WITH…

Rich with a sweet onion flavour that adds depth to dishes For a speedy supper, heat some olive oil in a large pan and fry 8 chicken thighs until browned. Add 2 chopped leeks and fry until the chicken is cooked through. Add 1 tbsp mustard and 4 tbsp single cream and stir. Season and simmer until the sauce thickens. Sprinkle over the juice and zest of 1 lemon and 2 tbsp breadcrumbs. Put the pan under a grill until the crumbs brown a little, then serve with greens.

To make a mezze dish, cut 4 leeks into 5cm lengths. Put 40g butter into a heavy-based pan with a lid; add the leeks and 2 tsp honey and stir. Cover and place on a very low heat for 10-15 minutes, stirring occasionally until the leeks are soft but still hold their shape. Season and add the juice of ½ lemon. Turn out onto a serving plate with the juices.

To make risotto, heat the oven to 200°C/Fan 180°C/Gas Mark 6. Pour 1 tbsp olive oil into an ovenproof dish on the hob. Add 6 rashers of chopped bacon and fry for 2 minutes. Add 2 sliced leeks and cook until soft. Tip in 250g risotto rice, then pour over 700ml chicken stock. Cover and place in the oven for 20 minutes, stirring halfway. Remove from the oven and stir in 175g frozen peas; cook for 2 minutes. Remove and stir in 3 tbsp soft cheese.