Weapons of mass consumption

Leeks, that stalwart of the winter allotment, always seem to have a quiet dignity. With their flaring emerald tops they stand in ranks – all ship shape – giving a pleasing structure and pattern to the, let’s face it, dank chaos of the February plot. Impervious to the frosts and howling winds, they are easy to yank out of the ground unlike their winter compatriots, parsnips, whose extraction almost warrants an archaeological dig. These amenable vegetables are a most welcome addition to the winter kitchen – with leek and potato soups, gratins, stir-fries. Delicious and adaptable, they are then a most unlikely emblem of war….  but hear this in the year 640 the Welsh in their war against the Saxons wore leeks in their hats during battle. How interesting! I wonder if the Saxons,  spotting the veg-adorned hats, faltered in their attack, saying, ‘Quick men, scarper they’re giving us all they’ve got’. Mmmm I told you they are adaptable –weapons of mass consumption.

What’s more they are fairly promiscuous – they make very good bedfellows with so many other ingredients –cheese, milk, tomatoes etc. Well this recipe here cooks them with wine and honey – a bit different eh?

Leeks with Wine and Honey

You’ll need:

2 large leeks cut into 1 to 2 inch chunks

2 tablespoons olive oil

2 tablespoons runny honey

approximately  ¼ pint of wine – red or white

Warm the olive oil and honey in a frying pan and fry the chunks of leeks for a few minutes.   Slosh in the wine and then simmer … Serve hot, but it is just as delicious cold. This is really good with roasts – especially if you’ve forgotten the gravy as you serve this with its honeyish winey juices.