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.
Preparation
Trim root and dark green tops. Split lengthwise if large, or leave whole for charring. Clean well — grit hides between layers.
Cooking
Direct heat, whole: 8–10 minutes turning regularly until outer layer is charred through and inner layers are soft and sweet. Peel back charred outer layer before serving. Brilliant alongside fish and lamb.
Health Notes
Leeks are a low-calorie vegetable rich in dietary fibre, which supports digestive health and helps maintain a feeling of fullness. They also provide a good source of vitamins A, C, and K, along with important minerals such as manganese and iron. The antioxidants found in leeks contribute to overall health by helping to reduce inflammation and support the immune system. Cooking leeks over fire can enhance their flavour without adding unhealthy fats or excessive salt. Pairing them with protein and healthy fats, such as olive oil or oily fish, makes for a balanced meal that is both nutritious and satisfying. Their natural sweetness when caramelised offers a delicious way to enjoy more vegetables in your diet.
Cook With It
Recipes Using Leek
Charred Leeks with Olive Oil
Charred leeks, softened over direct heat and finished with a splash of good-quality olive oil. A simple, smoky side dish.
Charred Leeks with Rapeseed Oil
Tender, sweet leeks, halved and charred directly on the grill for a smoky flavour, finished simply with a drizzle of British rapeseed oil.
Charred Leeks with Toasted Walnuts
A simple yet elegant side dish of tender, sweet leeks, charred on the grill for a smoky flavour and finished with the crunch of toasted walnuts.
Fire-Baked Salmon with Leeks and Dill
Tender salmon fillets are gently steamed inside a foil parcel with fresh leeks and dill, cooked directly in the embers of the fire for a wonderfully smoky flavour.
Foil-Baked Leeks with Butter and Thyme
Leeks are gently wilted inside a foil parcel on the grill with butter and thyme, creating a tender, flavourful side.
Grilled Leeks with Lemon
A simple, elegant side dish of tender grilled leeks, brightened with a squeeze of fresh lemon and a hint of smoky char.
