Veg in November - part 3

When was the last time you used leeks in your cooking? Can't remember? Sounds about right, as they aren't one of the veg that springs to mind when you make up your shopping list. If they're lucky we'll add them to a soup or stew. However, now is the perfect time to start using leeks more often, as they are in season in the Autumn and Winter. Try the recipes below to get you started.


Fish-and-leek-cakes
This will make approximately enough for 4 people, but any extra can be frozen

• Peel and chop 1Kg (2.2lbs) of old potatoes and boil for 10 minutes; then add 1 large leek thinly sliced and cook for 5 minutes or until tender.
• In the meantime add 400g white fish (coley and pollock are cheaper alternatives to cod and haddock) to a pan and cover with 300ml (0.5pints) of milk. Cook for 5 minutes or until the fish starts to flake.
• Drain the potato and leeks, then mash together. To this add 75g (2.5oz) thawed peas and 2tsp ground parsley.
• Drain the fish, removing any skin and bones. Once flaked, stir through the potato, leek and pea mix. After cooling, form 8 rounds with this mixture.
• Dust each round with a little flour, then dip into a beaten egg, followed by breadcrumbs (75g/2.5oz should be sufficient for all 8) until fully coated.
• Cook under a grill for 4 minutes on each side.
• Serve with a salad or extra veg; a good dollop of ketchup is optional!

"Where's the potato?" leek soup
Enough for 4, this will keep in the fridge for a day or two. The lentils give this soup a boost of protein and fibre; replace with any other peas or beans you enjoy.

• Chop 1 large leek, 1 onion, half a small green cabbage and 1 small head of broccoli, then add to stock made with 2 vegetable stock cubes - add additional water to cover and simmer for 20 minutes.
• Add 1tsp chilli powder and ground black pepper for a little kick.
• Drain and wash a 400g tin of lentils, before adding to the pan. Simmer for a further 10 minutes.
• Serve with a bread bun for a filling meal.