A lot of recipes use only the white portions of the leek however, the leaves that are green are sour and tangy. It’s only tops, according to the author of the cookbook.

The Australian calendar might indicate spring, but in my region of chilly Victoria, the weather is insistent on remaining cold. You won’t hear me complaining about it because brussels and leeks sprouts are enjoying a revival.

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Guardian Pick

Thank you. I’ve been following your vegan recipes and made use of the cavalo nero which was looking a little tired in the vegetable drawer, rather than buying sprout. It was delicious, and I have enough to make fritters in the near future. Contrary to the negative comments of the past, there is not like bubbles and squeaks.

 Guardian Pick

Since I first discovered Nigella’s brown butter colcannon, it’s now a beloved food staple. I’ve had leeks before, but I’ve never ever thought about adding Brussels sprouts. I’ll use the next time, and, should my sprout-hating family members refuse to eat the dish, it’ll be left plenty for me: cream, butter sprouts, and everything else!