Leeks

Leeks baby leeks, not much larger than asparagus spears, are delicious just trimmed then cooked whole as described above, drained, and tossed in a little olive oil if you wish – they make a lovely first course, either hot or cold. Larger ones need careful cleaning – slit them down the side and wash between the leaves as necessary, then cut into manageable pieces and cook in water, or toss in oil and roast, see Cauliflower.