Leeks | No Waste Leeks on Toast VEG HACKS

In this week's Veg Hack, Bob goes out in the fields to show you where our leeks are grown before picking some to create a simple, thrifty and filling meal back in the kitchen.
This recipe uses the whole leek so is a great zero-waste idea, which can easily be adapted to become the basis of a quick soup, pasta dish or gratin too. Find the full recipe on our website:
www.riverford.co.uk/recipes/l...

[@beckykarson6306]

Love how you started off in the field and brought many different options for using the leeks (and even more from just the one demonstration recipe!) along with the anatomy of the leeks in a quick and easy to the point video. Plus you are a chef to boot! Just subscribed. Thank you !

[@Slickjitz]

This is one of my favorite meals to make for a brunch for friends. Easy, cheap, filling, and healthy!

[@aaaaaaaaaaaaaaaaaaaaaaaaaaaa72]

I tried it! And i would like to tell, that it's illegal for vegan recipe to be THAT satisfying!

[@MrMcCawber]

I've loved leeks all my life, and found this wonderfully informative. One of the best videos I've seen on YT. I thought I'd tried leeks in every possible way, but I've seen something new here. If only I could obtain leeks of that quality in my area. I get the odd good leek from keen local gardeners, but just walk past the laughable efforts in local shops. Apart from them having barely an inch or two of white, they're often barely bigger than spring onions!

[@mrsslocombe6426]

Love leeks ❤️ I do a lovely sharp medieval style salad with nuts, vinegar and walnut oil served with a rack of lamb and minted mashed potatoes, also works well with a fresh plaited bread…really enjoying your videos, well done Riverford, thank you 😀👍

[@anahidkassabian4471]

I love that list at the end of all the different versions of this dish one can make. Total inspiration.

[@cluckygirl792]

I love my delivery each week and found this video very informative. For a healthy low GI breakfast try fried leeks, mushrooms and courgettes (with a pinch of spice, I like turmeric) and then add an egg to the pan and fry. No carbs needed. I use about 50g of each veg and also a portion of kimchi and there you have a much more nutritious and gut friendly breakfast than cereals and toast and it’ll keep you going much longer.

[@emmanuellechambon5303]

Oh… fabulous recipe!! Served on sourdough bread for maximum joy!

[@nicolaverma3729]

Lol you cant beat leak and potato soup,you tempted me to buy some

[@riverfordorganicveg]

A real classic soup for a very good reason - delicious!

[@idabergmann5270]

hmm... yummy. thanks for all those varieties!

[@rockeruptown6553]

Now that's what i'm talking about. Didn't have the beans, but what a beauty!!

[@playinglifeoneasy9226]

😳 the greens are the most delicious part. I leave about 2” and put in water to regrow a few times. You can cut the scape ( inedible leek bud) and they’ll actually divide instead of flower. The fiber isn’t stringy or unpleasant it’s quite a nice texture.

[@myang135]

That is why cut. I use the green part a lot so I wondered. 😅 I use leek, spring union, garlic and union but also use all part (green parts), love them all

[@TubeStr1ke]

Bob the leek Zen master. :) I made this recipe earlier this year, it's excellent so simple. Nice to see this video. Really connects with the farm and the fields.

[@riverfordorganicveg]

Thanks - in our latest Veg Hacks you'll see more of this too, with snippets of life on the farm.

[@trainjoanjle]

Lovely, thank you.

[@tangalooma7257]

Oh hell yeah. Got me some leeks in the box on Wednesday (and lovey sourdough). I’m on it. That’ll be Thursday after the PSB omelette on Wednesday! Thank you Riverford!

[@Dizzydyslexic]

Thank you! This looks delicious. And I really appreciated seeing how the leeks were washed before cooking with them.

[@pak2051]

Inspiring thank you. Great to see where the leeks are grown too!

[@KendamaBeb]

More videos in the field!! Love it!

[@lynandtonyaustin9455]

Thanks for the easy recipe. Can't wait to try it.

[@sampayne7973]

Great vid. Would love to see more field to plate videos like this. Mushrooms?

[@girlboxer774]

Delicious!! Fantastic recipe, I used lentils & potato chopped small, thyme, coriander. So luscious, creamy & tasty. Thank you

[@riverfordorganicveg]

Love your twist on this recipe - it is a great one to play around with depending on what you have to hand.

[@alisonburgess345]

This is SUCH a good channel ! Great recipe - thanks very much..

[@mirend9684]

Thanks. ....on my way to the kitchen to make this for lunch

[@olefosshaug5565]

leeks are my favorite onion

[@sovereignmanontheland2976]

I've just tried this with some leeks from the garden. Simple and absolutely delicious! Thank you for this one!

[@riverfordorganicveg]

Fabulous! Thanks for letting us know you loved the recipe Curtis. New Veg Hacks every week with seasonal recipes to try - you can see the full Veg Hacks playlist here: facebook.com/watch/riverford/571088790175404/ For more ideas, try our online recipe hub too www.riverford.co.uk/recipes

[@lilacjay]

That is a really great idea, healthy and nutritious! I grow my own leeks and I have always added the thicker/darker parts to slow cooked stews. Now I have something new to try! Many thanks for this, Jane

[@riverfordorganicveg]

Brilliant - lots more leek recipes to enjoy on our website too to make the most of your homegrown harvest: www.riverford.co.uk/a-to-z-of-veg/leeks

[@mercedesgomes1226]

Loved this field to plate video❤️ (and the delicious looking recipe, of course, although I'll make it vegan 😉). Can we please see more of these with pointed cabbage and kale? Thank you 😊

[@paulinehay377]

What a nice and simple dish. I can't wait to try it.

[@riverfordorganicveg]

Do give it a go Pauline and let us know what you think.

[@deanpullen3190]

Just cooked this..... Soooo easy and sooooo amazing. Thanks Riverford 🙏

[@riverfordorganicveg]

Great to hear!

[@nicolaverma3729]

Herbs were once used to preserve meats and help your body prevent parasites ,this preserving method is still used in some remote parts of the world

[@riverfordorganicveg]

Isn't nature amazing?

[@adsheff]

The chefs have it wrong - you can chop the whole thing up after washing. Green / white / whatever - just chuck it in the pan it'll cook.