Food Maths: Leeks

Food Maths: Leeks

Like so much leafy veg, leeks often end up festering at the back of the fridge, says food columnist and SL contributor Chloe Scott-Moncrieff. Rather than binning this underrated allium, why not try one of these easy 30-minute recipes? From salads and tarts, there’s something to suit every taste.


Green Baked Eggs With Cumin Leeks



  1. Preheat the oven to 190°C. 

  2. In a bowl mix the finely chopped leeks, spinach and season with salt and pepper. Scatter in any herbs you want to include. Mix with the Greek yoghurt and cumin or za’atar. 

  3. Spread into a medium sized ovenproof dish. Make dents in the greenery for the eggs and break them into the dips. Sprinkle over the cheese. 

  4. Bake for approx. 15 minutes until the eggs are cooked to your preference. 

  5. Have a taste and season with salt and freshly ground black pepper. Serve.

Five-ingredient Leek & Taleggio Tart



  1. Preheat oven to 190°C. 

  2. Roll the pastry into four small quarter rectangles. Grease a tray or trays and lay the quarters down flat. 

  3. In a pan, sauté the leeks and spring greens, sprinkle in the fresh herbs and spices you’re choosing to use. Season with salt and pepper to your taste. If you’re including extras like pine nuts or lardons, now is the time to scatter in.

  4. Spread the greens across each rectangle. You can add 1 tbsp of double cream or creme fraiche for richness. 

  5. Top with the Taleggio. Brush the pastry with an egg.

  6. Bake for 20 minutes or until cooked. Serve with a salad.

Mint, Prawn & Caramelised Leek Salad


For the dressing:


  1. Heat a pan and fry the leeks until crisp and golden. Season with a pinch of salt and black pepper and set aside. 

  2. Cook the noodles, according to the instructions on the back of the packet.  Drain, rinse under cool water.

  3. Now mix all the ingredients together. 

  4. Season if needed. Serve immediately.

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