Leeks and a taste of winter.
Good food and good cooking starts with good ingredients.
Produce changes with the seasons and it can be more of a challenge in the colder months to grow and harvest fresh vegetables and herbs at home.
Hardy and in-tune with the British climate, Leeks are at their best during the coldest months of the year. Use to enrich soups and stews, add to creamy mashed potato, or use as the starring ingredient in wintery side dishes that both comfort and satisfy. Roasted, baked or braised they have a sweet taste and smooth texture. A truly versatile vegetable, surplus seedlings and thinnings also make a great addition to stir-frys.
Sow leeks in the spring and harvest from autumn and throughout winter. Although they take a long time to mature, they will last throughout the winter and the sweet flavours of home-grown are second to none.
Eat the season and try our Leek and Parma Ham Bake. Perfect with a pie or with fish, it is made using mascarpone and Lancashire cheese for the ultimate indulgent side dish.
Leek and Parma Ham Bake
To prepare home-grown leeks, remember to trim the roots as well as the coarse dark green tops. However don't throw them away - they are great for adding to stocks. Wash away any trapped soil.
Serves 4.
Ingredients:
2kg leeks cut into 3cm pieces
1 tbsp olive oil
½ tsp sea salt
½ tsp cracked black pepper
5 slices Parma ham
3 tbsp mascarpone
70g Lancashire cheese
1 tsp fresh thyme
2 tbs dried bread crumbs
Method:
Pre-heat oven to 160°C.
Add the olive oil to the bottom of a non-stick baking tin.
Season the tray with salt before adding the leeks cut side down.
Season the tops of the leeks with black pepper, then lay the slices of Parma ham on top of the leeks.
Place mascarpone on top of the ham, followed by grated Lancashire cheese, bread crumbs and thyme leaves.
Bake for 45 minutes until the top is crisp and the leeks are tender.
