The leek is a symbol of Wales and St. David (March 1st). The daffodil, another typical emblem representing Wales, is sometimes known as ‘Peter’s leek’ although, as far as I know, you can’t cook with daffodils.
The Secret Garden Supper Club loves cooking with leeks, we even made our own day of it: All about Alliums, of which the leek is one of the stars. I use leeks in stir fries, soups and in ‘poireaux vinaigrette’, a French recipe where warmbraised leeks are drizzled with a Dijon mustard vinaigrette.
How to prepare leeks:
- Depending on how old the leek is, remove some of the tougher, stringier outer layers. Young slim leeks you don’t need to do this to.
- Wash them by slitting the outside thicker leaves down the length of the leek, then, holding them open side down, rinse in running water. You will find dirt between the outer leaves but not the inner ones.
- Use the white and the green
- They are best cut on an angle to ensure quicker cooking.