How one can cook dinner leek: 3 recipes to take advantage of the versatile veg

It’s peak leek season, and for anybody not including the versatile veg to their grocery store baskets, these recipes show that you simply’re lacking out.

A quintessentially British ingredient – one even appeared on Queen Elizabeth II’s coronation robe – they’re primarily an all-purpose software for upgrading virtually any recipe, whether or not it’s impressed by east Asian or Welsh delicacies.

With only some extra months to take pleasure in leeks at their finest, now’s the time to dive in and luxuriate in this nationwide image of deliciousness.

Lucy Parker, vegan meals aficionado and foodie influencer, has shared three recipes with The Unbiased for each newbies and longtime followers.

Crispy tofu, leek and chilli stir-fry

Serves: 2

Prep time: 10 minutes | Cook dinner time: 10 minutes

Elements:

1 small leek, sliced thinly

1 thumb sized piece of ginger, finely chopped

3 cloves garlic, finely chopped

4 radishes, thinly sliced

1 pink chilli, thinly sliced

1 inexperienced chilli, thinly sliced

1 lime

200g tofu, 2cm cubed

1 tbsp sesame seeds

80g udon noodles or wheat noodles

2 tbsp sesame oil

2 tbsp tamari (sub for soy sauce)

1 tsp mirin

1 tsp brown sugar

Technique:

Add 1 tablespoon sesame oil to a wok, place on a excessive warmth.

As soon as sizzling add the chilli and ginger and fry for a couple of minutes earlier than including the garlic and tofu.

In a small bowl, stir collectively the soy sauce, mirin, sugar, squeeze of ½ lime and remaining sesame oil then add to the wok.

Add the udon noodles to a pot of boiling water and simmer for 5 minutes.

Toss the wok permitting all sides of the tofu to cook dinner then add within the thinly sliced radish and leeks, ½ the sesame seeds then add within the cooked noodles with a splash of the water from the pot, and fry collectively on a excessive warmth for the ultimate 2-3 minutes.

Garnish with ¼ lime, a sprinkle of sesame seeds. We suggest serving with chilli crisp oil.

Leek and mushroom pithivier

Serves: 2-4

Prep time: 20 minutes | Cook dinner time: 30 minutes

Elements:

1 tbsp olive oil

1 leek, thinly sliced (together with inexperienced suggestions)

1 butternut squash, cubed

1 tsp dried thyme and dried rosemary

250g mushrooms, combined

4 sage leaves

125ml vegan cream

1 tbsp tamari combined with 1 tbsp melted vegan butter

1 sheet of puff pastry (375g)

Technique

Preheat the oven to 200C fan. Roughly cube the butternut into cubes, place on a baking tray, drizzle in olive oil, salt, dried rosemary and thyme, toss to coat, then pop within the oven for 20 minutes.

In the meantime, chop the leeks and mushrooms, chop two of the sage leaves then add all to a frying pan with a drizzle of olive oil, season closely with salt and pepper and fry for five minutes. As soon as the butternut has cooked, add to the pan with the leeks then add the vegan cream, tossing to make sure every part is coated. Flip off the warmth and go away to chill.

Take away the pastry from the fridge and roll out onto a flat floor. Fold the sheet of pastry in half, then lower a circle form (it will type the bottom and the dome on high) place one of many circles on a lined baking tray, then spoon on the filling leaving a 2cm hole across the very edge so you possibly can seal the pie. When you’ve added the filling to at least one half, add the opposite circle of pastry on high and pinch the sides collectively, you possibly can create a sample or just overlap and pinch with a fork.

Brush the melted butter and tamari combine over the pie crust, rating with a sample then place within the fridge to chill for round 5 minutes (sufficient time to preheat the oven to 200C fan). Pop within the oven on the center tray for round 25-Half-hour or till the pastry has turned golden and flakey. Take pleasure in with gravy or with steamed veggies.

Vegan Welsh rarebit with leeks

Serves: 1

Cook dinner time: 10 minutes

Elements:

2 giant slices bread

1 tbsp vegan butter

100g grated cheese (cheddar, I used vegan)

110ml oat milk

¾ tsp vegan Worcestershire sauce

1 tsp English mustard (sub for ½ tsp dijon mustard)

½ small leek, diced

Pinch salt

Technique:

Begin by preheating the grill to 200C.

Place two slices of bread underneath the grill to evenly toast on either side.

Within the meantime, soften the butter, grated cheese, vegan Worcestershire sauce, mustard and oat milk collectively in a non stick pan, slice the leeks and add these to the pan.

As soon as the bread has toasted on all sides scoop the tacky leek topping to the toast then pop again underneath the grill for just a few extra minutes till the cheese begins to bubble and barely brown.

Take pleasure in with a pinch of salt and your favorite recent herb, chives or parsley work brilliantly.