Leek

Leeks are a versatile vegetable with a mild, sweet onion flavour that deepens beautifully when cooked over fire. When grilled or roasted on coals, their natural sugars caramelise, creating a rich, almost buttery taste that complements a wide range of dishes. The white and pale green parts are tender and ideal for cooking, while the darker green tops are tougher but can be used for stock or charred for added smoky notes. Over BBQ, leeks soften nicely but hold their shape well, making them perfect for skewers or as a side alongside grilled meats and fish. When selecting leeks, look for firm, straight stalks with fresh, bright green leaves and white bases free from blemishes or excessive dirt. Avoid those that feel limp or have yellowing leaves. Leeks can be sandy, so cleaning them properly is important: slice lengthways and rinse thoroughly under running water to remove grit trapped between the layers. For storage, keep leeks unwashed in the vegetable drawer of your fridge wrapped loosely in paper to maintain freshness. They typically last up to two weeks if stored correctly. In BBQ contexts, leeks work well brushed with a little oil and seasoned simply with salt and pepper before cooking. They can be cooked whole, halved lengthwise, or sliced thickly for grilling. Their subtle sweetness and slight smokiness from the fire make them a great foil for richer proteins like lamb or oily fish. Experiment with finishing them with a squeeze of lemon or a sprinkle of fresh herbs to brighten their flavour and add complexity to your plate.