Buttery, Lemony Braised Leeks

An ode to my favourite allium

Hello! And if you’re a new subscriber, welcome! I use this platform to share whatever’s inspiring me in the kitchen at the moment - usually driven by the seasons, or something I’ve seen or eaten that I can’t stop thinking about.

Leeks deserve way more love. They’re part of the allium family (alongside garlic, onions, and shallots), and when cooked gently, they become soft, buttery and sweet, almost melting into whatever you pair them with. They’re also a great source of prebiotics, especially inulin, a type of fibre that feeds the good bacteria and supports gut health. On top of that, leeks are packed with essential nutrients like vitamins A, C, and K, as well as folate and manganese, which all play important roles in supporting different functions in the body.

One thing to know about leeks: they need a good wash. Dirt tends to hide between the layers, especially toward the base. Just slice them lengthways, fan them out under running water, and give them a gentle rinse to get rid of any grit. Funnily enough, this was one of the very first things I was taught when I started working in the food industry over a decade ago - and I’ve never forgotten it.

In this recipe, I’ve paired the braised leeks with sourdough toast, crème fraîche, and toasted hazelnuts. They would also be delicious as a warm side alongside roasted meats, stirred through pasta, or even folded into a savoury tart or frittata.

Note: my Substack membership includes four exclusive recipes each month, including this leek recipe. Monthly wrap-ups, guides, and lists will still be available in the free version.