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Leeks

Sometimes called the poor man's asparagus, Leeks are also the national plant of Wales.

The leek is rich in vitamin C, potassium, calcium, iron and fibre. It is also a diuretic and an antiseptic.

Preparation

Remove the coarse outer leaves and cut off the roots and green tops.

Split the leaf end down so that the leeks can be thoroughly washed, and any soil or grit removed.

Tie them in bundles and cook in boiling water until tender — about 30 minutes — then drain carefully.

Leeks may be dished up on toast; this is not eaten, but it serves to absorb any surplus liquid.

Leeks are usually coated with a white sauce, but they are even better served in a cheese sauce and sprinkled with finely grated cheese.

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