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LEEKS

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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About Delicious Magazine

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.
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