I am delighted to work with the British Leek Grower’s Association to showcase this nutritious and versatile vegetable at its best during our cold winter months.
Eating locally grown, seasonal produce can be a challenge during the autumn and winter when the British climate means few native vegetables are available. However, the leek is one vegetable that is at its best during the coldest months of the year, and because it’s packed with nutrients and crucial anti-oxidants will help stave off winter colds and flu too.
At its best from November through to April, the British leek is an incredibly versatile vegetable. The lovely mild, sweet, onion-like flavour and smooth texture of the British leek make it a welcome addition to stacks of recipes – and what’s more, in these credit crunch times, it’s a cost-effective but nutritious staple.
Why is the humble leek a symbol of Wales?
The leek has long been associated with the Welsh Saint David. In the Middle Ages, when Saint David was alive, the leek was seen as healthy and virtuous with extraordinary healing qualities, including purging the blood, keeping colds at bay and healing wounds.
According to some legends, the leek became an emblem when St David advised Cadwaladr, King of Gwynedd in North Wales between 655 – 682AD, to have his men wear a leek in the battle against the Saxons so that they could recognise one another.
A second, and more likely, reason that the leek became a symbol of Wales dates to 1346 and the Battle of Crecy in Northern France when the French attacked English and Welsh soldiers. The stories say that Welsh archers, under the command of Edward the Black Prince, fought against foot soldiers in a leek field to secure victory. Welsh people back home wore leeks in their caps to remember the bravery of those that fought in the battle.
Leek recipes.
Every year the British Leek Grower’s Association work with a chef or home economist to create new recipes highlighting the versatility of the delicious leek. This year the recipes have been created by food writer Helen Best-Shaw and Joe Woodhouse, author of Your Daily Veg.
The British leeks site has a fab collection of inspiring leek recipes. Recipes range from canapes and ferments to bread, casseroles and Asian-inspired dishes.
The recipe I chose from the collection was ‘Venison Steak with Creamy Leeks’ developed by food writer Helen Best-Shaw.
A note about venison:
Venison is a lean, full-flavoured and economical meat that, in my opinion, is underused. It has more protein than any other red meat and is rich in iron and B vitamins. And thanks to all the wild and pasture food that deer eat, the small amount of fat in venison is likely to contain high levels of conjugated linoleic acid, which is thought to protect against heart disease and cancer.
Venison steaks are extremely easy to cook and combine beautifully with the creamy leek and spinach bed. Slowly cooking the leeks brings out their sweetness and makes the most of their delicate flavours.
Served with roasted root vegetables, this dish makes the most of our seasonal meat and veg, resulting in a nutritious and satisfying dish which looks and tastes fantastic.
So why not celebrate St. David’s day this year by supporting our British farmers and trying out one of the fabulous leek recipes on the British Leek Grower’s Association website?
