RECIPES FOR LEEKS

SALMON WITH LEEKS, SPINACH, GINGER AND GARLIC

4 Large Leeks, halved and sliced into quarters
500g of Organic Spinach, remove stems and torn into strips
2 Fillets of Organic Salmon
3 Tbsp Organic Olive Oil
Juice of 1 Organic Lemon
2 Cloves of Organic Garlic Crushed
1 Tbsp Chopped Organic Ginger
Sea Salt and Black Pepper

Steam the leeks until just soft and place in base of baking dish. Put Spinach on top of leeks and Salmon on top of this. Season with Sea Salt and Black Pepper. Mix together the remaining ingredients and drizzle ½ over the salmon and put into a preheated oven (@180C). After 10 mins drizzle remaining marinade over the salmon. After a total of 20-25 mins your salmon will be cooked and ready to serve.

This recipe is extracted from Gillian McKeith “You Are What You Eat”. Delicious and healthy!

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SLOSHED LEEKS AND CARROTS

4-6 Large Organic Leeks, trimmed and thoroughly washed and halved
1 or 2 Large Organic Carrots, Peeled and sliced thinly
1 Large Glass of Riesling – enough to semi-immerse the leeks
1tsp Thyme
Sea Salt and Black Pepper
Chopped Organic Parsley to Garnish

Put the leeks carrots, wine and thyme into a lidded casserole dish. Cover and place in the oven. Oven needs to be preheated to 190C/375F/Gas Mark 5. Bake for 40 mins – 1 hour to suit the texture you prefer. Lovely served with roast or baked potatoes.

Recipe from Entertaining with Friends by Simon Hope

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LEEKS WITH BALSAMIC VINEGAR

8 Small Organic Leeks, halved
4 Tbsp Organic Olive Oil
1 Tbsp Organic Balsamic Vinegar
1 Tsp Organic Wholegrain Mustard
Sea Salt and Black Pepper

Steam or boil the leeks until tender, for about 8-10 mins. Drain thoroughly. Whisk oil, vinegar and mustard together and season to taste. Serve the leeks drizzled with balsamic dressing.

Extract from Linda McCartney on Tour

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