To celebrate St David’s Day (March 1st 2009) ‘chef to the stars’ Lincoln Jefferson, in association with the British Leek Growers’ Association, has developed a fantastic range of delicious seasonal recipes using that most Welsh of ingredients, the humble leek.

Serves 4

Prep 25 minutes

Cook 40 minutes

Cost £5.80 (for four)



Ingredients:

1 tbsp olive oil

1 tbsp butter

1 Spanish onion chopped

3 cloves of garlic sliced

4 boned chicken thighs cubed

200g leeks sliced, white parts only

2tbls flour

150ml dry white wine

1pint chicken stock

200ml double cream

2 tsp English mustard

Salt and black pepper to taste

100g prunes halved

150g Caerphilly cheese crumbled

50g mixed chopped tarragon and flat leaf parsley

500g ready rolled puff pastry

1 egg yolk

1 tablespoon of double cream



Method:

1. Preheat oven to 180ºC / 350ºF

2. In a medium sized saucepan melt the butter and oil then fry the onions and garlic until they start to colour, about 10 minutes

3. Then add the chicken and cook for a further 5 minutes until the chicken is sealed

4. Add the leeks and flour stirring continually until they are well combined

5. Add the wine and chicken stock slowly until the sauce has thickened

6. Add the cream and mustard and then season

7. Take off the heat and stir in the prunes, cheese and herbs

8. Place the pie filling into a medium sized pie dish

9. Mix the egg yolk and cream together and then brush around the pie dish. Cover with pastry and cut around the sides with a knife

10. Brush the remaining egg mix over the pie

11. Poke a couple of small holes in the pastry to let out the steam

12. Cook in the oven for 25 minutes, remove from the oven and serve

Serves 4

Prep 10 minutes

Cook 20 minutes

Cost £5.40 (for four)



Ingredients:

2tbls olive oil

1 medium white onion finely chopped

1 garlic clove peeled and finely chopped

200g sliced leeks

100g shelled broad beans

100g shredded Savoy cabbage

1L chicken stock

200g shredded smoked chicken

Salt and cracked black pepper

Small bunch of flat leaf parsley roughly chopped

Extra virgin olive oil

1 Small rustic loaf



Method:

1. Over a low heat in a medium sized saucepan, fry the onion, garlic and leeks in the olive oil. Cook until soft, about 10 minutes

2. Add the chicken stock and bring to the boil. Add the broad beans, Savoy cabbage and smoked chicken and cook for a further 5 minutes

3. Season with salt and pepper.

4. Serve in warmed bowls with extra virgin olive oil and bread





The recipes are all downloadable from www.british-leeks.co.uk/press.html