1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celery
  16. Chard
  17. Chicory
  18. Chillies
  19. Climbing Beans
  20. Courgettes
  21. Cucumber
  22. Fennel
  23. Garlic
  24. Ginger
  25. Green beans
  26. Horseradish
  27. Jerusalem Artichoke
  28. Kale
  29. Leeks
  30. Lettuce
  31. Mushrooms
  32. Okra
  33. Onions
  34. Pak Choi
  35. Parsnips
  36. Peas
  37. Peppers
  38. Plantain
  39. Potatoes
  40. Radicchio
  41. Radishes
  42. Rhubarb
  43. Rocket
  44. Spinach
  45. Sugar Snap Peas
  46. Swede
  47. Sweet potatoes
  48. Sweetcorn
  49. Tomatoes
  50. Turnips
  51. Wasabi
  52. Watercress
  53. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Leeks

Wash leeks thoroughly, making sure to get between the layers. You can then chop them up and steam, boil, braise, roast, stir-fry or sauté them. Leeks are often used as a base ingredient in soups and stews, along with carrots, onion and celery. The green tops of the young plant are much milder in flavour and can be shredded raw into salads.

WATCH: English onion & leek soup

READ: Quiche leekraine

 

WHAT ARE LEEKS?

Leeks are a vegetable of the allium plant family, which also includes onions and garlic. They’re great used as an alternative to onions, and are especially good cooked down slowly and stirred through pasta, or served with vinegary, tangy flavours (such as the classic dish leeks vinaigrette).

 

WHEN ARE LEEKS IN SEASON?

Leeks are in season from August to April.

 

HOW TO STORE LEEKS

Leeks can be kept in a cool dark place, but they will keep for longer in the fridge.


What are the health benefits?

Leeks are a great source of vitamin B6, which helps our nervous system to work properly so we can touch, taste, see and smell.