Caramelized Leeks

  • 2 medium leeks
  • 1/2 tbsp soft brown sugar
  • 1 tbsp olive oil
  • salt and pepper
  • 1 knob of butter
  • chopped parsley



1. Trim off the root and top edges of the leeks, leaving the green part intact. Split lengthways and wash each layer very thoroughly (leeks can be quite gritty if not thoroughly washed).


2. Heat the olive oil and butter together over a gentle heat; when melted and blended add the leeks and toss well. Cook slowly for about 10 minutes or until the leeks start to soften.


3. Sprinkle over the sugar and mix once the sugar starts to melt; continue to cook for about 15-20 minutes, adding a small amount of hot water if the mixture starts to stick.

The oriental origin of this recipe makes it ideal to serve with eggs noodles. The leeks can either be served over a bed of noodles and garnished with the parsley, or the ingredients can be mixed together.

Leek and Sage Stuffing

  • 3-4 leeks, chopped
  • 50g butter/oil
  • 1 tbsp chopped fresh sage
  • 100g breadcrumbs
  • 1 egg
  • salt and pepper
  • 25g butter


1. Sweat the leeks gently in the 50g butter or oil. Add the rest of the ingredients except 25g of butter.

2. Use the remaining butter to grease an oven proof dish. Pour in the mixture and spread evenly.

3. Bake for 20 minutes at 180 degrees.

You can add chopped bacon or grated apple to add further flavour and texture to this dish.