These firm tightly layered leeks have a subtle sweet flavour; a versatile vegetable, they can be roasted, baked, steamed, boiled or stir ried. The green flag is also good in soups. Serving Suggestion For a vegetable stir fry add sliced leeks to a wok with some chopped peppers and mushrooms, add a dash of soy sauce and seve with noodles. "It’s not just fancy ingredients that need to be celebrated! These leeks are a fixture on my weekly shop, and they can transform so many dishes, especially when you feel peeling and chopping an onion is a stretch too far after a long and stressful day! Leeks in white sauce are a family favourite, and for that, I cut them into about 2cm slices, and cook them in a little dry white vermouth in a small pan with the lid on (white wine would do here or, indeed, water) before draining them, adding the leeky liquor to some milk, and when the white (or cheese) sauce is made, just stir in the tangle of leeks. I also love them cut into about 6cm logs and roasted, either by themselves, with red peppers and olives, or with the addition of chicken. But I often just halve a leek lengthwise then slice each half finely to use in place of an onion in a risotto, a stew or soup." Nigella Lawson