Leeks take the title

Sharon has just decided that she has a new favourite vegetable dish – creamed leeks. The previous title holder was honey roast parsnip.

The leeks have moved into top spot after she enjoyed them several times Hillcrest House, Wigtown, where her sister, Deborah, is the chef. Deb has won top awards for her cooking and is particularly noted for her passion for local ingredients.

Sharon says: “The leeks are lovely and creamy and go with just about anything, roast lamb, roast ham, grilled steak and fish. They are also ideal for vegetarians. I could eat them at every meal no bother at all.”

To make Hillcrest Creamed Leeks, take some leeks, cut off the green tops and the bottoms and split them lengthways before washing them under the tap to remove any soil that may be trapped between the tightly-packed leaves. Then chop them. Obviously, use as many leeks as you think are needed for the number of hungry people who are going to eat them.

Then simmer them gently in vegetable stock until they are very tender but not browned. Stir in double cream and serve. There is no need for salt and seasoning as the dish is flavoured by the stock.

The leek is a very ancient part of the human diet, being popular in Mesopotamia, where civilisation began, and in the Egypt of the Pharaohs. It is a member of the Alliaceae family, which includes onions and garlic. It is easy to grow and hardy and some varieties can be harvested right through the winter. Summer varieties are grown for the fiercely competitive leek championships that are held in the north of England, complete with betting and all-night guards against attack on leading title contenders.

The leek is much favoured as an addition to stock to add flavour and it is, of course, essential to the Scottish classic soup Cock A Leekie.

The Welsh have claimed the leek as their national symbol. Legend has it that this is because Welsh soldiers put leeks in their caps to identify themselves in battle, although scholars express doubt about this tale. Never mind, the leek is the cap badge of the Welsh Guards who are today still distinguishing themselves in battles such as those in Afghanistan.

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