Eating with the seasons is definitely the way to get the maximum taste and nutrition. Even in our supermarket-controlled food chain, it also saves money. So this month there’s plenty to like about leeks.
Stuffed with vitamins, anti-oxidants and dietary fibre, leeks keep well in the fridge and are a great source of fresh nutrition at this rather dull time of year.
They work well in a stir-fry as they cook up quickly, in the same way as the onions to which they are closely related.
If you fancy something a bit more in the ‘comfort food’ category, try this flavoursome pasta dish. The sauce is very easy to make and quantities don’t need to be too precise. If you prefer, it can be substituted with a ready-made version.
This quantity will serve 4 hearty appetites.
Vegetarian? Replace the bacon with garden peas or another vegetable of your choice. Cook these separately with the pasta, adding towards the end of the pasta cooking time.
500 grams pasta
4 rashers bacon, chopped into small pieces
1 tablespoon butter
1 tablespoon cornflour
500ml of milk
½ teaspoon nutmeg
Lemon zest (To do this, scrub the lemon if waxed, then use a grater). Lemon juice is an alternative.
Optional – grated cheese for serving (Parmesan works well)
I would never naturally put together lemon and leeks but even thinking about it I know it works. Adding this one to the list for this week's meals - thanks!
I've got an overload of leeks in the fridge, so this is perfectly timed. Looks delicious!
I like that this is a healthy version of carbonara really. I love carbonara but have given up eating it - might try this with skimmed milk and see if it still tastes good