With the price of food we can’t afford to waste even a bit! Leeks are fat right now and if you’re someone who discards a lot of the green part, listen up. Here’s some fab ways to use them.     

Crispy Leek Topping   

1. Thinly slice the green leek tops. Rinse in a bowl of cold water to get any dirt out. Transfer to a towel and pat dry.    
2. Heat a pan to medium, then add in 1 tbsp each of butter and oil. Shallow fry until slightly browned and crispy, about 6-8 minutes. You could add some thyme or tarragon towards the end of cooking. Transfer to a plate and season with salt and pepper.   
3. Use as topper for fish, risotto, salads or cool completely and stir into softened butter to butter crusty bread with.    

Softened Leek Compote    

1. Chop green part of leek into 1-2 cm lengths.    
2. Melt 3 tbsp butter plus 1 tbsp of oil in pan. Add the leeks, cover and cook on medium for 20 minutes.  
3. Add in a crushed garlic clove, zest from half a lemon, a splash of white wine and ½ tsp sea salt and pepper. Continue cooking for 15-20 more minutes or until the leeks are meltingly soft. Season to taste.    
4. Stir through pasta along with a handful of grated parmesan, serve on toast (maybe add a dollop of sour cream), smear over a pizza base and top with bacon and cheese for a ‘blanc pizza’, or loosen with some hot stock and treat as you would a soup.    

Other uses:    

• Add them to a cheesy quiche / tart.   
• Omelettes love leeks.   
• Saute with mushrooms. 

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