Sue's Recipes and Other Stories

Recipes, Travel and other Titbits

Toad with Leeks and Cheese (4)

A very good version of toad in the hole from Diana Henry.

Cheesy Brioche Leeks 96)

More comfort food from ” Butter” by James Martin.

Leek, Chestnut and Cider Crumble(2-4)

A recipe from Kathy Slack’s ” From the Veg Patch”. It can be served as a vegetarian main or as a side dish .

Crumpets with Leeks and Caerphilly (2)

A delicious snack or supper from Nigel Slater’s ” Greenfeast:autumn, winter” . You could also use Shropshire Blue or Stichelton cheese, but leave out the mustard and add a little more cream .

Leek, Potato and Cider Soup (6)

A delicious soup for autumn and winter from Diana Henry.

Leek, Taleggio and Thyme Pie (4-6)

A delicious vegetarian main course from Ben Tish .

Leeks with Goats Curd (2-4)

This recipe from Yotam Ottolenghi will serve two as a main or four as a starter- it is a delicious way to showcase leeks.

Leek, Gruyere and Goats Cheese Tart (8-10)

A recipe from ” Smart Tart” by Tamasin Day Lewis.

Leek and Bacon Crumble (6)

A recipe from Waitrose.

Leeks Agradolce (4)

An Anna Jones recipe for slow cooked leeks with raisins and vinegar. can be served on toast or with pasta, polenta or mash.

Leek and Blue Cheese Gratin (2-4)

A simple vegetarian supper for two which can also be served as a side from Gill Meller.

Leek and Sage Croustade (4)

A recipe from Claire Mazer which i found in The Guardian. Serve with some roast potatoes and perhaps cranberry sauce .

Leek, Potato and Cashew Nut Curry (2-4)

A comforting and relatively mild white curry from Sri Lanka, which i got from Meera Sodha. It will serve two as a main or four alongside other dishes. Serve with steamed jasmine or basmati rice.

Leek Soup with Blue Cheese (4)

Leeks are plentiful during the winter months and this leek soup is a great way to use them.This recipe is from ” Moro East” by Sam and Sam Clark. If you have some Picos de Europa cheese ( which you might find in a Spanish delicatessan such as Brindisi in London, or El Colmado in Bristol) use it, but Stilton or Roquefort work well too.