17 of our best leek recipes
All hail the leek! Being a member of the onion family, leeks are versatile, but they bring a natural silky sweetness that makes them a particularly good partner to salty cheeses, creamy gratins and pies.
Leeks are not often the star of the show, but their mellowed sweetness intensifies when cooked low and slow with butter, and we think they deserve some time in the spotlight. Try one our very best leek recipes including creamy leek risottos, leek and ricotta tart or cheesy baked leeks with ham.
When are leeks in season?
Leeks, a member of the allium family, are harvested between August and December. Their natural sweetness together with their onioniness makes them incredibly versatile and perfect for all kinds of autumn and winter dishes, from tarts and risottos to braises.
17 of our best leek recipes
Our new vegan risotto is so clever: it combines peppery watercress with sweet sautéed leeks for a speedy dinner that’s as good for you as it is tasty.
Georgina Hayden’s leek, comte and thyme quiche can be made ahead and frozen in slices so you can take out a piece whenever the craving takes you.
Mozzarella and burnt leek salad
Leeks work in salads too! Crispy leeks are a wonderful thing – this combination of milky cheese, smoky grilled leeks, peppery watercress and tangy-sweet plums is well worth trying.
This risotto really looks the part, with swirls of kale pesto and crispy prosciutto shards topping it. It’s not difficult to make either, but tastes impressive.
It’s hard to beat a dish of cheesy leeks, baked until brown and bubbling and scooped out on top of a baked potato. This is comfort food at its finest and you’re doing yourself a disservice if you don’t eat it tonight.
Potato, leek and stilton pithivier
Never made a pithivier? A fancy, French version of pie, this leek and stilton number is a great way to make friends!
Chestnut and leek stuffed chicken supremes
Chicken and leek are famously good bedfellows, as pie will attest to – but try stuffing chicken supremes with the vegetable and you’ll have a dinner that’s fancy enough for guests.
Braising leeks results in a soft, silky and sweet side dish that will have any protein feeling like they’re playing the supporting role, for once. These get cooked down over half an hour in sherry and stock – you have to try them.
Spicy leek and white bean soup
In this vegetarian stew (which is ready in under an hour), leeks are paired with harissa, lemon juice and chopped fresh parsley for a meal that’s comforting but full of flavour. Serve with plenty of fresh crusty bread to mop up the juices.
This low-budget recipe uses just a few ingredients to turn a block of 500g shortcrust pastry into something magnificent. Wrap any leftovers in cling film and chill/freeze for future lunches.
Dauphinoise potato and leek pie
This knockout pie takes everything that’s great about dauphinoise and then makes it even better with the additions of sweet leeks and creamy brie or camembert cheese. Do yourself a favour and give this one a go.
Try a vegetarian curry which uses a cheat’s curry paste for a speedy midweek dinner that is ready in under an hour, and won’t break the bank. Serve with chopped coriander, a dollop of yogurt and lime wedges for squeezing over.
This classic soup makes a big batch meaning you can freeze half and enjoy the rest on another chilly day. At just over £1 a serving, it’s a budget winter lunch that we can’t get enough of.
Gnocchi with spinach pesto and caramelised leeks
Enjoy leeks in all their textural glory with this recipe which has rave reviews. The homemade spinach pesto goes so well with the soft and silky leeks on top.
These pasties make use of leftover roast chicken for a thrifty dinner that’s perfect served with chips or salad, or taken on a winter walk.
Leek, pancetta and ricotta tart
You’ll love this beautiful leek, pancetta and ricotta tart, made with homemade pastry. The slices of lemon on top make it look particularly striking and it’s perfect with a glass of pinot gris for a relaxed weekend lunch.
Steamed mussels with curry leeks
Leeks pair so well with delicate mussels and this curried broth is rich with crème fraîche and cider. It’s all the good things in a bowl and all you need to accompany it is some crusty bread.