These three recipes celebrate an often overlooked vegetable (Lucy Parker) It’s peak leek season, and for anyone not adding the versatile veg to their supermarket baskets, these recipes prove that you’re missing out. A quintessentially British ingredient – one even appeared on Queen Elizabeth II’s coronation gown – they […]
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It’s peak leek season, and for anyone not adding the versatile veg to their supermarket baskets, these recipes prove that you’re missing out.
A quintessentially British ingredient – one even appeared on Queen Elizabeth II’s coronation gown – they are essentially an all-purpose tool for upgrading practically any recipe, whether it’s inspired by east Asian or Welsh cuisine.
With only a few more months to enjoy leeks at their best, now’s the time to dive in and enjoy this national symbol of deliciousness.
Lucy Parker, vegan food aficionado and foodie influencer, has shared three recipes with The Independent for both newbies and longtime fans.
Crispy tofu, leek and chilli stir-fry
Serves: 2
Prep time: 10 mins | Cook time: 10 mins
Ingredients:
1 small leek, sliced thinly
1 thumb sized piece of ginger, finely chopped
3 cloves garlic, finely chopped
4 radishes, thinly sliced
1 red chilli, thinly sliced
1 green chilli, thinly sliced
1 lime
200g tofu, 2cm cubed
1 tbsp sesame seeds
80g udon noodles or wheat noodles
2 tbsp sesame oil
2 tbsp tamari (sub for soy sauce)
1 tsp mirin
1 tsp brown sugar
Method:
Add 1 tablespoon sesame oil to a wok, place on a high heat
Once hot add the chilli and ginger and fry for a few minutes before adding the garlic and tofu
In a small bowl, stir together the soy sauce, mirin, sugar, squeeze of ½ lime and remaining sesame oil then add to the wok
Add the udon noodles to a pot of boiling water and simmer for five minutes
Toss the wok allowing each side of the tofu to cook then add in the thinly sliced radish and leeks, ½ the sesame seeds then add in the cooked noodles with a splash of the water from the pot, and fry together on a high heat for the final 2-3 minutes
Garnish with ¼ lime, a sprinkle of sesame seeds. We recommend serving with chilli crisp oil.
Leek and mushroom pithivier
Serves: 2-4
Prep time: 20 mins | Cook time: 30 mins
Ingredients:
1 tbsp olive oil
1 leek, thinly sliced (including green tips)
1 butternut squash, cubed
