JEN BEDLOE, ACTING FOOD EDITOR
Leeks conjure up memories of my dad hoiking them out of the ground from the veg plot to be washed, wrapped in salty ham and baked in a thick, cheesy sauce until tender and sweet. They’re a versatile ingredient to have to hand, good for all sorts of culinary scenarios: in rich egg quiches; alongside roast meats; or finely chopped in sausagemeat stuffings and buttery sauces for fish. Leeks are just as happy to hang out in the background of a dish as they are to take centre stage – and they’re at their best this month.
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Treat yourself to the March issue of delicious. and get baking with warming crumbles, Richard Bertinet’s award-winning sourdough and the ultimate custard doughnuts and brownies. Or treat family and friends with happy-making recipes from Thomasina Miers, Rachel Allen and Tom Kerridge. Embark on a new food adventure with DIY ricotta, throw a vegetarian dinner party or learn how to make proper coq au vin. delicious. magazine is the best way to improve your cooking.