• Leeks have been the national emblem of Wales since 640 AD and belong to the onion family.
• Choose well-shaped, medium stems with fresh green tops and lots of white flesh. • Trim the root end and trim off the green tops – leaving about 10 cm of green. Remove any outer leaves that are coarse or damaged. Make a slit down the length of the green stem and rinse thoroughly in cold running water. Slice to the required size.
• Leeks can be microwaved, boiled, steamed or stir-fried. Add to soups, flans, pies and stews. Serve with a cheese sauce. Cooked cold leeks can be used in salads.
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