It will give a lighter taste. Special equipment An electric blender Method Trim the leeks, leaving some green at the top to colour the soup. Rinse in a colander in plenty of cold running water. Peel the onion and cut it into slices about the same thickness as the leeks. Place the pan on the hob over a medium heat and add the butter. Once the butter has melted and is foaming, add the chopped leeks and onion.

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A Noble Vegetable for All Seasons As Europeans already know, you can lengthen your harvest and pleasure your palate with the leek. In fact, I’d never even tasted these onion-like morsels before I married an Englishman, but now that I’ve been introduced to them, neither my garden nor my kitchen is often without a goodly supply. The leek has a rich history of admirers dating back at least to the Roman emperor Nero, and including the English playwright Shakespeare, as well as a respectable portion of the population of Wales, the country which chose the vegetable as its national emblem just as Ireland’s is the shamrock and England’s the rose.

This internationally popular Allium is slightly milder in flavor than its cousin the common yellow onion which makes it a welcome addition to any food from soup to salad and is relatively easy to grow thanks largely to its frost-hardy nature.

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North Broomhill pensioner Geoff Moscrop produced a record-breaking three pot leek measuring cubic inches – 40 inches bigger than the previous record. The previous record was held for twelve years. The show was open to growers of all levels from professionals to amateurs. On display were freshly dug onions and three pot leeks – the category in which Geoff came out on top. The record breaker was produced from a new strain of leek and was planted on 25 September last year.

The gardener then carefully nurtured his product for almost a year before it was taken to the club to be judged.

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Residents are concerned about speeding motorists. Get Daily updates directly to your inbox Subscribe Thank you for subscribingSee our privacy notice Could not subscribe, try again laterInvalid Email A meeting is to take place to set up a Community Speed Watch group in Leek. Residents are trained by the police to stand by the road side to monitor the speeds of vehicles using a radar device.

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Butter a pie dish about 28cm x 20cm x 5cm 11in x 8in x 2in. Put the oil in a nonstick frying pan, add the onion and fry until soft but not browned. Add the garlic and stir over a low heat for 1 minute. Add the chicken, increase the heat and stir-fry until golden. Add the leek, then lower the heat, stirring occasionally. Meanwhile, melt the butter in a pan and stir in the flour to make a paste.

Gradually mix in the milk, stirring. Add the herbs and stir until the mixture thickens. Pour over the chicken and season. Stir, then bring to the boil and simmer for 5 minutes, stirring occasionally. If the sauce is thin, mix in the cornflour paste.

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World’s heaviest leek sets new record at 20lb 5oz

When they reach the thickness of a pencil lead, they can be transplanted outdoors. I especially admired a stone cottage with a pretty border of leafy, blue leeks lining the paving stones from street to front door. In every back garden I glimpsed, leeks grew. Between hills of potatoes, in circles around the tomatoes, tucked among the salad greens were leeks, leeks, leeks.

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Leeks By far the most underestimated of all winter vegetables is the leek. They usually get lost in the respectable, yet predictable Vichyssoise, but this cousin of the onion is capable of so much more. The leek should not be considered merely an add-in, because it can stand up very well on its own in a variety of side dishes. I once served a simple roasted baby leek gratin as a side dish at Thanksgiving and it nearly stole the show!

Now that prices for imported vegetables are sky high, not to mention out of season, why not branch out and try a few recipes with leeks during these cold winter months? Getting Started Buying Look for leeks with bright green leaves, and a firm, unblemished, long white stalk. Small and large leeks are both sublime, the only difference is the cooking time. Storing Like most vegetables, it is best to buy leeks only as needed; however, if you need to store them for a few days, keep them in the crisper drawer of the fridge.

Cleaning Leeks can be quite sandy, so careful washing is important. Start by removing the outer layer of white unless it is very fresh or from your own garden. Trim the base with a sharp paring knife to remove all the roots. Make an incision in the middle of the white stalk and cut toward the green tips, severing the leek in two, but with the bottom still intact. Wash well under cold running water, pulling the leaves apart to rinse well between them.

Drain, green tips down, in a colander for a few minutes.

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Local Attractions Leek is the principal town of the Staffordshire Moorlands and the most important centre on the south western edge of the Peak District. It stands on a hill in a large bend in the River Churnet and is locally known as ‘The Queen of the Moorlands’. Churchyard cross The town was mentioned in the Domesday Book as ‘Lec’ but there was certainly a settlement here well before that because the churchyard contains two crosses – one is in Mercian style but is damaged and can be dated to the 10th century while the other is a magnificent 11th century Norse style cross.

Until its dissolution in the abbey was the major economic and cultural centre of the area.

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Scientists, bloggers, food specialists, exercise specialist, paleofx pretty much has it all. Last year I went for the first time and did a cooking demo with George. Well, that was the first time we met and in that same weekend we decided to write a cookbook together. Of course I am. So they have 4 or 5 people to talk about their opinions on paleo desserts on this panel. But these bros on the internet have taken some frustration to my dessert-loving mind.

And these bros on bros on bros have decided that voicing their opinion is needed. Not just about my food, but about my body. What is wrong with people? I create multiple kinds of recipes so people can choose what they want to eat. Those recipes range from desserts to breakfasts to meat dishes to fish dishes to baked goods to side dishes to snacks.

Big array of options. But since I post desserts for people so they have options of eating healthier desserts when they are craving them, that makes me fat?

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