After all, she includes them in several recipes, including her Michelin-approved Caesar salad crostini and burrata with braised leeks at Osteria Mozza. She also prepared braised leeks as part of a ...

Then, cut the leek lengthwise and fan out the layers for a thorough clean. The hack is Martha Stewart-approved -- the star uses it for her braised leeks and you should too. Read more: The Ultimate ...

Preheat the oven to 180°C. Remove the green part of the leeks (keep aside for use in stocks and soups). Chop the rest of the leeks into 1.5cm rounds. Heat the oil and butter in a heavy based pan ...

Heat a large Dutch oven over medium heat. Swirl in 6 tablespoons olive oil. Once hot, add leeks and shallots. Season with salt and pepper. Cook until soft but not colored, about 7 minutes.

This simple but tasty fettucine recipe from Riverford sees the leeks braised slowly to give them a rich, sweet flavour; ideal for when you need to do some hands-off cooking. Swap the parmesan for ...

Peel and top and tail the shallots. Wash the leek well and cut the white end into 3cm rounds. Heat the oil in a non-stick frying pan. Add the shallots and leek. Season with salt and pepper.

Any combo of fish and potatoes does it for me and this is a good one. Baking the fish in between the vegetables and the crumbs means that the fish stays moist and even reheats well without drying out.