Leek

Leek is the "mild member" of the onion family as it blends in discreetly with other vegetable flavours and gives depth to braises, sauces and soups.

How to buy

Look for small- to medium-sized leeks with clean white bottoms and green tops still attached. A distinct onion aroma is a sign that the leeks are fresh and they should feel very firm and heavy for their size. Leek should be straight and not wilted.

How to store

Leek doesn't store as well as onions because it lacks a tough protective outer skin but can be kept in a plastic bag in the crisper of the fridge for up to a week.

How to cook

To prepare a leek, cut off its dark green leaves where they join the lighter area, then peel away the coarse outer layers. Cut in half lengthwise and hold under the tap by fanning the layers out to rinse off any sand or soil.

Stew leeks in salted butter until tender then add a spash of cream and a dash of nutmeg to serve with grilled fish or chicken.