Make leek and cheese tarts for a quick Saturday lunch. Top rolled-out ready-made puff pastry tarts (from bite-size to dinner-sized) with softened leeks topped with crumbled goat's cheese, grated gruyere or parmesan cheese with a good grind of pepper and chopped thyme. Or mix into a herby, eggy quiche.
Slow roast leeks with olive oil and fresh thyme until they are caramelised and serve with currants and a dash of walnut oil (or walnuts for a more substantial dish).
Creamy leek and potato soup is hard to beat, but for a variation simmer leeks, chickpeas and garlic in a lemony chicken broth. Serve with a crusty bread or cheese-topped croutons.