The Leek Special
Some great ways with this amazing allium
Leeks! The great workhorse of stocks, soups and stews - they can add bags of mellow flavour to the base of many a recipe. But this delicious member of the onion family deserves its time in the sun too - here are some recipes that put leek at the forefront.
Leek & butter bean pot pie
A really simple to make but majorly satisfying supper. The pie filling is made in one pan, then topped with ready rolled pastry to bake.
Recipe
Makes 4 portions
3 leeks, sliced into roughly 0.5cm rounds, washed and drained
70g butter
1 tsp picked thyme leaves
2 tbsp plain flour
400ml whole milk
1 tbsp Dijon mustard
160g mature cheddar cheese, grated
600g jar butter beans, no need to drain
Salt & pepper
To top:
1x250g sheet ready rolled puff pastry, fridge cold (I like this brand which comes as a circle)
1 egg
splash milk
Place a large pan over a medium heat with the butter. When melted stir in the leeks and thyme. Sweat until softened
Stir in the flour and cook out for 5 minutes or so, stirring regularly. Slowly pour in the milk, little by little until incorporated. Take your time with this step, only adding more milk when the previous milk is well absorbed into the roux
Stir in the beans (no need to drain) and mustard. Simmer until the mixture is thick and creamy. Stir in the cheese and season to taste
Transfer to a baking dish or oven-proof pan so that the mixture reaches nearly to the top and allow to cool for at least ten minutes
Meanwhile heat the oven to 180c / 355F fan
Top the pie mixture with pastry (trim it to just slightly larger than the pan if necessary). Fold over and roughly crimp any excess pastry
Whisk the egg with the splash of milk and brush all over the pastry. Pierce five or six small holes around the pastry top and cut a small cross shape into the centre of the pie, to allow steam to escape (you could use a pie bird if you have one)
Bake for around 30 minutes, or until evenly golden. Allow to stand for at least five minutes before serving
Spelt, leek & walnut dressing
A fresh and bright dressing that makes use of the blanched leek tops to minimise waste. Eat warm or cold - makes a terrific fridge filler.
