So, leeks...

[grumbledoak]

It being that time of year, the vegetable boxes are increasingly filled with stuff I wouldn't normally consider food. Thus I now find myself the proud owner of more leeks than I know what to do with (well, technically, about five times that many).

I can think of leek and potato soup, which should freeze (handy) and maybe a chicken and leek pie for later. But I cannot imagine Marco Pierre White beating a path to my door for either.

What to do with them? Or what herbs to add to give it some flavour.

And, yes, I have considered a Bottom-esqe "Leeks Mexicaine" but I don't think the OH would approve.

[grumbledoak]

Many thanks, gents: thyme, garlic, and cheese all present and correct! Sounds like an experimental afternoon is on the cards.

[grumbledoak]

Wadeski said:

are they nice, young leeks or massive, tough old ones?

Some of both, by the look of them. Does that help?

[grumbledoak]

Well, half of them are now soup. Pretty good leek and potato, hint of thyme, and headed possibly for some Tallegio as recommended by the Fat Tongued one here.

Can't decide between a pie and some experimental side dishes for the rest.

Thanks for the ideas!

Edited by grumbledoak on Friday 29th January 16:00

[grumbledoak]

RedWhiteMonkey said:

leeks

Well, quite. That's what I'd do too. If I only had one.

[grumbledoak]

How odd! In fact the other half of the leeks went into a smoked Haddock chowder, with potatoes and sweetcorn. It was very nice, but I'll give yours a try next.