Ingredient: Leeks

A row of leeks with green tops and white roots attached.

The Roman Emperor Nero was so convinced that leeks were good for his singing voice that he ate them with oil on certain days every month, and nothing else, not even bread!

Leeks have been grown for at least 4,000 years and are part of the same family as onions and garlic, although they have a much milder and sweeter taste when cooked. They’re also the national emblem of Wales and are traditionally worn on St David’s Day. In the UK, they’re usually planted in spring and harvested from autumn onwards, with some varieties growing right through the winter.

Leeks are good for your gut, as they contain fibre which helps feed your good bacteria. They also provide folate, which your body needs to make new cells, and vitamin K which helps your blood to clot normally.

I love using leeks in soups, but they’re also lovely cooked slowly with a little butter or olive oil and added to pies, risottos and casseroles. Just remember to split them down the middle and wash between the layers, as they can hide quite a lot of soil.