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A close relative of the onion and nearly just as versatile. the leek is deservant of it’s position as a symbol of Britain. One noted Welshman, Terry Walton, has plenty of advice on the humble leek. Terry is the BBC allotment guru and has spent most of his life growing veg on his various family plots. One tip is to cover the base of the leek with a length of old drain pipe to encourage a larger area of white on the vegetable.

The leek should not be confined to potato soup or being stewed to death as a drab side dish. After carefully cleaning of the soil, it can be cut many ways, as a chiffonade, into slices, sticks or even as a wrap. Leeks are just as delicious raw as they are cooked. If you are looking for a milder substitute for the spring onion, the leek is just the thing. The leek is an important component of any good vegetable stock which is a compliment to it’s flavour.

If you want a real treat, try leeks in a cheese sauce, covered with breadcrumbs and browned under the grill.