Sole Stuffed with Leeks Recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
This is a simple, clean-tasting, elegant, old-fashioned dish. For instance, start with Handmade Egg Noodles tossed with butter, herbs, and Sautéed Mushrooms then serve this stuffed sole all by itself; then serve a green salad with sliced oranges and Citrus Vinaigrette. But on occasions when a sumptuous sauce is appropriate, try using a lemon butter sauce.
Adapted from "The Commonsense Kitchen" by Tom Hudgens.
- 6 thin sole fillets (about 1 ¼ pounds)
- 1 teaspoon salt
- 2 large or 3 medium leeks, trimmed, cleaned, and diced (see below)
- 3 tablespoons butter
Trim the sole so the pieces are roughly of even size, reserving the trimmings. Chop the trimmings finely with a sharp knife.
Sprinkle the fillets with ¼ teaspoon of the salt, and keep both the fillets and the chopped fish cold in the refrigerator.
Cut out any discolored, shriveled, or browned parts off of the leeks. Cut away all the darker-green top parts, keeping them separate from the white and pale-green bottom portions. Rinse a handful of the longest dark-green leek tops (discard the rest or save for stock), chop coarsely, and arrange over the bottom of an 8-by-8-inch baking pan. (These provide moisture and deepen the leek flavor.)
Trim the dirty root end off the white and pale-green bottom part of the leeks, then halve lengthwise. Under cool running water, rinse the leeks, making sure all the outer layers get thoroughly rinsed — they easily trap sand and dirt. Drain, then cut the leeks into small dice.
Heat the oven to 350 degrees. Melt a tablespoon of the butter in a small saucepan over medium heat. Add the diced leeks with ½ teaspoon salt and stew, stirring frequently but otherwise keeping the pan covered, until tender, 7-10 minutes. If the leeks seem dry, add teaspoonfuls of water as necessary — the leeks shouldn’t brown. Remove from the heat. You should have about 1 cup of tender, cooked leeks.
Remove the sole fillets from the refrigerator. Have toothpicks on hand. Stir the chopped fish into the leeks quickly with another ¼ teaspoon salt. Spread the leek-fish mixture evenly over the fillets, roll the fillets up, starting with the thicker end, and secure each roll with a toothpick. Place the rolls toothpick side down on the bed of leek tops in the baking pan. Put a thin slice of butter atop each roll. Bake for about 20 minutes, or until the fish is cooked through.
Using a wide spatula, carefully transfer 2 rolls to each person’s plate, then slide out the toothpicks. Some juice will have accumulated in the baking pan; spoon it over the fish.
Preheat oven to 375˚F. In a medium-sized pan, sauté onion, celery, and parsley in one tablespoon of butter until tender.
Add breadcrumbs and stir, adding more butter until moist.Remove from the heat and add the scallops, pepper, and garlic salt. Place half of stuffing mixture on each sole fillet and roll and wrap securely. Place the stuffed sole in a casserole dish with ½ teaspoon butter on top. Bake for about 30 minutes until stuffing and sole are cooked. Serve with béarnaise sauce, lemon, and parsley. Serves 2.
Béarnaise Sauce Ingredients
¼ cup fresh tarragon, chopped
Béarnaise Reduction Instructions
In a small saucepan, combine the tarragon, shallots, vinegar, and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool. Whisk the egg yolks into the Béarnaise reduction. Slowly add melted butter, whisking continuously. Season with salt and pepper. Set aside, keeping sauce warm.
After topping your scallop stuffed sole with the Béarnaise sauce sit back and enjoy! For more recipes for you and your loved ones to enjoy check out our new cookbook!
- 1 tablespoon lemon juice
- 2 tablespoons thinly sliced green onion
- 1 clove garlic, minced
- ¼ cup dry white wine
- 4 (6 ounce) fillets sole
- ¼ pound cooked salad shrimp
- salt to taste
- ground black pepper to taste
- ¼ teaspoon paprika
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.
Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.
Bake at 350 degrees F (175 degrees C) for 25 minutes.
When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture cook and stir until thickened. Pour over sole, and serve.
- ¼ cup extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 tablespoon white sugar
- 2 pounds leeks, white parts only, finely chopped
- 1 lemon, juiced
- salt and freshly ground black pepper to taste
Heat olive oil in a large frying pan over medium-low heat cook and stir garlic and sugar in the hot oil until garlic is lightly browned, 3 to 5 minutes. Mix leeks into garlic mixture cook and stir until leeks are lightly browned, about 10 minutes.
Drizzle lemon juice over leek mixture season with salt and pepper. Cover pan and cook over low heat until leeks are tender, 15 to 20 minutes.
there are lots of ways to cook sole.. this isn't one of them. The sauce is hardly special as folks have used all kinds of fish. Nope.
After adding the tomatoes I laid the uncooked fish on top, spooned some of the sauce over it and cooked it with a lid until the fish was cooked, about 8 minutes. This reduces the time and calorie count and number of prep steps. tastes great!
Delicious! I have used sole and tilapia. Always a hit with my family!
At first I wasn't sure how the flavors of tomatoes, leeks and white wine in the sauce would meld, but it turned out great. We made it as written, with maybe a bit extra garlic, and it tasted really good with the Dover Sole. Unlike other reviewers, I think frying the fish after flouring gives it extra flavor and a crispy crust. The leeks were greaqt, I'll definitely make it again.
Fantastic. Used flounder with the skin off and toothpicks. Poached in the sauce for about 10 minutes.
I"m reviewing just the leek/tomato compote part of the recipe this time, as I served it as a side dish to "Sole with Herb Butter". The leeks/tomatoes are so delicious. As with the last time I made the dish, I upped the leek to tomato ratio. This gets four forks for simplicity and flavor. It has a tasty, mild acidity balanced by the olive oil, with lots of flavor. An easy, healthy and pretty side dish. Yummy!
I made a few changes, but this was a very easy recipe and delicious. I added a fresh cayenne pepper from the farmer's market (diced) and didn't have white wine, so I substituted chardonnay pear vinegar (1/4 cup-ish) and a red/BBQesque sauce I like (Larrapin Red, 1/8 cup). I never can seem to leave a recipe along, but it always goes well. served with rice pilaf & steamed veggies.
I thought about giving this a third fork for the simplicity. This is a delicious and quick way to cook white fish. I chose to put in half the amount of tomato - I recommend it it showcases the leeks. I served it with garlic mashed potatoes. A great compliment to the leek and tomatoes. Definitely worth making.
Delicious and Easy. I tweeked it a bit as I'm not a huge garlic fan, but still found it to be super tasty. I used fresh lemon thyme and only wine (no broth). I cooked the fish as suggested in the sauce and it came out super moist and cooked to perfection. I did try the recipe with Tilapia the second time and the petrale sole was definitely superior.
This was great. I used mahi mahi, seared it first then finished it in the sauce. I cooked the leeks in butter and longer, about 10 minutes. I reduced the wine before adding the broth and used only half the tomatoes. I will definitely make this again and probably use the sauce with chicken too.
WAY LESS TOMATOES! And I am a huge tomato fan-but they overpowered the expensive tasty leeks. Could use 3 leeks even.
This was very very good. It was easy and extremely flavorful. Used chicken broth instead of vegetable broth and 5 fresh peeled tomatoes instead of canned because they were available. The whole family loved it! The fish melted in your mouth!
Very easy and tasty. I used tilapia (no sole available) and baked it in the sauce, because I knew tilapia wouldn't hold up to pan frying. 400 degrees 18 minutes. Delicious and easy!
Used an 8 oz. can of tomato sauce, tilapia filets and left out the broth. Also, sprinkled it with parsley. It was great.
I went with the rest here and didn't flour the fish. S&P then poached it in the sauce. Didn't have toothpick either. Just folded the fillets over and nestled them in the sauce then lifted them out carefully when done. Fast enough for a mid-week meal. The tomatoes and leeks give it a wonderful color. This is going into my regular mid-week recipes.
new twist to save on the calories. DO NOT flour the fish, instead just rinse, S&P and fold in half with the toothpick. Once the tomatoes have simmered, place the fish in the sauce and cook on a simmer for 6-8 minutes. Remove carefully and remember to discard the toothpicks. Much less fat and calories and there is no difference in taste.
Like most people, I cooked the fish in the sauce. This is a great way to make tender fish, I often do it with curries. I substituted the thyme with fresh marjoram, which was really nice. Also, I skipped the veggie broth. Who needs all that liquid? I served it with roasted baby artichokes, which were seasoned with olive oil, sea salt, fresh marjoram and rosemary. Would go well with a very dry sauvignon blanc or riesling.
This was Delish!! I had some shrimp which I halved lengthwise. I added these to the thickened sauce and once they were opaque, added the sole (I too left out the flour and frying part). Everything was wonderful!
Made this with salmon trout and the fish turned out very moist and tasty. I cooked the fish directly in the sauce as some previous reviews recommended. Would have liked a somewhat thicker sauce but that's a minor point. The recipe is great when you're short of time but want to serve something delicious and healthy.
Like the cook from West Vancouver, I didn't flour or fry the fish-just added it to the sauce and saved the extra calaries. I had a number of garden tomatoes that I cut in half and boiled and then added to the leeks. The skins fell right off while they boiled.
This was very good. We used Rock Sole for the fish, and our homemade chicken broth (very dark and flavorful) diluted a little for the veg. broth. Otherwise, followed as is. Served with a bit of saffron rice and it was delish. Would make again . plan to.
Unlike other reviewers, I found this recipe kind of blah and probably wouldn't make it again.
I have made this dish 6 times and no one tires of it. It is great for a quick dinner for the family as well as company. I gave to my in-laws in Florida who prepared for friends down there and it's now making the rounds in the senior circuit. Prepare the sauce first and for timing start the fish when the tomatoes start to boil, you may need more than 5 minutes for the tomato reduction. Mashed potatoes are great on the side with the extra leek-tomato sauce. I like the idea of poaching the fish.
A really good, lowfat recipe - lovely with brown rice.
Will make again even though my first attempt wasn't exactly "as is" - had to use onions instead of leeks, red wine instead of white. I still think it needs something, perhaps cilantro. Did not bother with the extra step of frying the fish, just added it to the sauce and poached it for about 5 mins. Served with rice, might be interesting with mashed spuds, too.
Creamy brie, goat cheese, tender leeks, and just the right amount of heat turn this crustless quiche into an instant hit.
Mushroom & Leek Tarts
These tarts are as beautiful as they are delicious. Earthy flavors are saut together for an impressive appetizer or meatless main.
Substitute this dish for mashed potatoes when you&aposre looking for a healthy yet flavorful comfort food side dish.
Leek & Goat Cheese Tart
It&aposll look like you slaved away in the kitchen for hours when you serve this tart, but the dough and filling come together in 20 minutes!
Interested in a healthier version of potato soup? This one fits the bill but tastes just as rich and delicious!
Leeky, Creamy Chicken-and-Dumpling Soup
For an extra-filling stoup (stew-soup hybrid), add in fresh gnocchi. Those pillowy potato bites mesh perfectly with the sweet, creamy base.
Cauliflower, Sweet Onion & Leek Quiche
A frozen pie shell makes this quiche easy Gruyere and sweet onion make it rich and flavorful.
Leeky Linguine with Shrimp
Photography by Peter Ardito
Linguine is the perfect canvas for garlicky shrimp, fresh lemon and, of course, leeks!
Leek-and-Gnocchi Bake with Three Cheeses and Crispy Prosciutto
This easy, comforting bake is sure to chase the chill away on a cold winter night.
Pureed Broccoli-Leek Soup
The leek&aposs sweet, mild flavor works wonders in thick, savory soups like this one. Add in some chicken broth, Gruyere, and fresh nutmeg, and you&aposve got a delicious way to eat your greens.
Cream of Chicken & Leeks on Buttered Toast
Serve this impressive dish for an elegant brunch. Just spoon the chicken mixture over the toast right before serving.
Spring Pea Soup with Frizzled Leeks
Photography by Sarah Anne Ward
Cook thinly sliced leeks in butter over high heat until browned and crisp, then sprinkle them generously on your favorite soups, salads, or rice dishes. We love them over this spring pea soup.
Turkey & Leek Burgers
Leeks on burgers are better than they sound. Their slightly sweet flavor meshes perfectly with the ground turkey and garlicky mayo.
Grilled Bacon-Wrapped Leeks with Honey-Lemon Glaze
This tasty app might just be better than the asparagus and bacon OG. Leeks, honey, lemon juice, and bacon work together to deliver a sweet, salty, savory snack that will appease any crowd.
Linguine with Butternut Squash & Leeks
Photography by Peter Ardito
Hello, fall pasta! Butternut squash and sage give this linguine an autumnal kick, and leeks build upon the squash&aposs sweetness for a veggie-packed sweet and savory dish.
White Fish with Creamy Leeks, Peas & Tarragon
Cook leeks and peas in a buttery cream mix and serve atop battered white fish and toast for a crispy, creamy, simple dinner.
Souffle Frittata with Leeks
Treat yourself to a fancy weekend breakfast with this fluffy frittata. Filled with herbs and seasonings, two types of cheese, and plenty of leeks, it&aposll make your Saturday or Sunday feel extra special.
Beef Stir-Fry with Ginger, Leeks & Salt-and-Pepper Iceberg Lettuce
Photography by Kate Mathis
Break out of the weeknight dinner rut with this stir-fry. Peanut oil, tamari, and sesame oil give it plenty of nuttiness, and leeks and ginger add deeper flavor to the meaty mix.
Potato Gratin with Leeks & Fontina
Photography by Christopher Testani
Cheesy potatoes in a sage-cream sauce? Say no more.
Spinach, Leek & Gruyere Toasties
These veggie-egg sandwiches are great any time of day. Try them as a quick make-and-take breakfast, a not-sad desk lunch, or an easy weeknight dinner.
Cavatelli with Artichokes, Olives & Leeks
When we say this pasta is packed with flavor, we mean packed. Green olives, artichoke hearts, leeks, thyme, garlic, lemon zest, white whine, Parmigiano-Reggiano, and tarragon all combine with cavatelli to create your new favorite pasta dish.
Seitan Roast Stuffed With Shiitakes And Leeks
I know. I’m posting a roast recipe on the Tuesday evening before Thanksgiving. I’m sure everyone already has their menus planned and I’m late to the party. But this roast almost drove me to the brink of madness Call of Cthulu style, so I had to defeat it! And defeat it I did.
After about 20 years and twice as many tries I’ve got a fabulous centerpiece stuffed roast that I’m proud to show off to the neighbors. Succulent seitan stuffed with herbed meaty shiitakes and leeks. The seitan is mixed with pureed pinto beans to give it great, juicy texture and even a hint of pink color. It’s really similar to my sausage recipes which I used as a base recipe. The stuffing is coated with bread crumbs, which keep it perfectly packed into the roast when you slice it, instead of falling out all over the place. It all comes together when baked in a familiar tinfoil wrapping.
I don’t know what took me so long to get it right. Maybe someday I’ll be ready to talk about it. But right now, let’s get roasting!
There are a few recipe notes before you begin:
For best results, use a salty homemade vegetable broth. Salt is integral to the flavor of the seitan, so if your broth isn’t seasoned then add a teaspoon or so of salt to it.
You’ll also want to spoon broth over the roast before serving, to keep it from being dry. Of course you’re going to be coating it in gravy, too. But the broth is a nice touch. If you’re slicing and serving, ladle on spoonfuls of broth on each individual slice, too. You can’t have too much juice, here!
This roast reheats perfectly. Refrigerate in its wrapper for up to 3 days before hand. When ready to serve, preheat an oven to 350 F and cook for 20 minutes. This will dry it out a bit, so use the broth hints above for sure!
Use a steak knife for the easiest slicing.
I used storebought breadcrumbs but if you use homemade, use 3/4 cup.
This makes enough for 6 hungry people. If it’s not Thanksgiving or another holiday, and people are not totally stuffing their faces, it serves at least 8.
For the filling:
2 tablespoons olive oil
6 oz shiitake mushrooms, thinly sliced (rough ends removed)
2 leeks, white and light green parts only, cut into thin half moons
1/2 teaspoon salt
Fresh black pepper
3 cloves garlic, minced
2 tablespoons fresh chopped thyme
1/4 cup breadcrumbs
1/4 cup vegetable broth
1 tablespoon fresh lemon juice
For the roast
3 cloves garlic
3/4 cup cooked pinto beans, rinsed and drained (fresh or canned)
1 1/2 cups vegetable broth
3 tablespoons soy sauce
2 tablespoons olive oil
2 cups vital wheat gluten
1/3 cup nutritional yeast
1 teaspoon fennel seeds, crushed or finely chopped
1 teaspoon sweet paprika
1 teaspoon dried thyme, crushed between your fingers
1 teaspoon dried sage, crushed between your fingers
Several dashes fresh black pepper
First prepare the filling:
Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and leeks in oil until soft, about 10 minutes. Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.
Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.
Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.
Prepare the roast:
Preheat oven to 350 F. In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.)
In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.
Now we’re going to roll out the seitan and form the roast. Place two pieces of tin foil (about 18 inches long) horizontally in front of you. The sheet further from you should overlap the closer sheet by about 6 inches. This way you have enough foil to wrap around the whole roast.
On a separate surface, use your hands or a rolling pin to flatten the seitan into a roughly 12 x 10 rectangle. If any pieces rip, don’t worry about it, just use a pinch of dough from the ends to repair any holes.
Place the filling in the lower 1/3 of the seitan rectangle, leaving about 2 inches of space at both ends. Make sure the filling is compact, use your hands to form it into a nice, tight bundle.
Now roll! Roll the bottom part of the seitan up and over the filling. Keep rolling until in it’s in a log shape. Now pinch together the seam and pinch together the sides to seal. It doesn’t have to be perfect, it will snap into shape when baking.
Place the roll in the center of the tinfoil and roll up like a tootsie roll, making sure the ends are tightly wrapped. Transfer to a baking sheet and bake for an hour*. Rotate the roll every 20 minutes for even cooking.
* I may update the time in this recipe because I’ve gotten a few comments that said it took up to 90 minutes to cook completely! So for now I would say just do a test my poking the roll with tongs. It should feel very very firm. If it doesn’t, then bake further.
Remove from oven and let cool. Unwrap, slice and serve! (See recipe notes for keeping moist and reheating.)
Whilst being totally delicious, this is also a pretty healthy recipe. What a lot of people don’t realise is that, as well as intensifying flavour, roasting tomatoes actually helps to increase the levels of lycopene. which is a great antioxidant. Couple that with the fact that leeks and tomatoes both contain a whole range of vitamins and nutrients and this is a super-healthy dish.
This recipe contains 174 calories per portion and 14g fat, of which most is heart-healthy fats from the olive oil.
Try our best ever recipes for leeks, including terrific tarts, cheesy side dishes and easy pasta dishes. Make the most of leek season with our favourite dishes.
Pea & leek super-green tart
Enjoy a slice of our cheesy leek & pea tart with a fresh green salad and crusty bread. This recipe works equally well with shortcrust or puff pastry
Salmon & leek parcels
Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite
A Scottish favourite, this is one of the best ways to cook leeks – slowly and gently in their own juice
Leek, cheese & bacon tart
This tart looks as impressive as it tastes. Leftovers are great for lunchboxes too
Sausage & leek mash pie
Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd
Leek, cheddar & bacon loaf sandwich
Do away with pesky slices of bread and bake your cheesy filling into your loaf - serve as thick wedges
Creamy leek, pesto & squash pie
Take some time aside to batch-cook and fill your freezer with this moreish leek, cannellini beans and squash pie and you'll thank yourself on busy weeknights
Creamy chicken, bean & leek traybake
Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers
Cheesy leek & bacon pasta
A creamy and comforting quick pasta recipe, ideal for when you're short on time
Curried leek and potato hash with fried eggs
A new and delicious way with leeks, flavoured with curry powder, cumin seeds and black mustard seeds. Serve with a just-fried egg on top.
Buttered leeks with pangritata
A treat in its own right, or perfect as a side to a sumptuous Sunday roast. It could even be an indulgent toast topper!
Chicken and leek pie
Easy chicken and leek pie: on the table in about 1 hour using ready made puff pastry makes chicken pie an easy meal for the family. With a delicious creamy filling we love this pie for cold days.
Chicken and leek bake
The sweetness of leeks and the depth of flavour that chicken thighs and bacon bring, plus rich cheese sauce and crunchy breadcrumbs, makes for a comforting midweek meal.
Leek and potato soup with frizzled leeks
In this simple vegetarian recipe the velvety texture of a classic leek and potato soup is enhanced with a crispy garnish of frizzled leeks. The green ends of leeks can be very long, so trim off the straggly darkest bits and use them to make a stock or keep in the freezer until you need them. This soup is perfect for the colder months and makes an easy yet delicious meal for friends or family. Serve with plenty of crusty bread for dunking. Make the most of the seasons with our winter warming soup recipes.
Blue cheese leeks with crispy bacon breadcrumbs
This side dish makes leeks the star of the show in a creamy blue cheese and mustard sauce, topped with crispy bacon breadcrumbs for a truly indulgent accompaniment to a Sunday roast. Super simple to make, this recipe is a real winner and could even prove more popular than the main event.
Leek, pea and spinach soup
For a bowl packed with nourishing flavours and soothing textures, you can’t do better than our smooth leek soup. A perfect pick-me-up lunch.
Healthy chicken and leek pie
A perfect easy and healthy leek supper for when you feel like you’ve overindulged! Chicken and leeks are cooked in a creamy sauce and finished off with golden ciabatta breadcrumbs for a clever and healthier alternative to pastry.
Homity leek pie
Our homely, hearty pie uses delicious leeks with potato and spinach to create this traditional British pie - perfect as a midweek vegetarian meal.
Leek, green olive and sultana pissaladière
Pissaladière is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic Italian pizza. This is a great version using leeks, green olives and sultanas.
Slow-cooked lamb with leeks and autumn veg
Check out our easy slow-cooked lamb with crunchy autumnal veggies. This hearty one-pot is lovely served with cooked grains such as pearl barley or spelt.
Check out this traditional Greek spanakopita pie recipe. This easy spinach filo pastry pie is super crispy and packed with creamy feta.
Buttery leek and smoked trout kedgeree
Check out our super simple kedgeree recipe with buttery leeks and smoked trout. This flavoursome dish is ready in just 30 minutes, an easy midweek meal for two.
Leek soup with bacon and barley
Check out this hearty bacon, barley and leek soup. This simple yet warming soup is low in calories and easy to make. A great rejuvenating recipe.
Leek lasagne with kale and ricotta
Leeks are layered with kale, ricotta and pesto in this vegetarian lasagne. Sure to become a family favourite and rival the classic meaty lasagne, this dish is under 500 calories and really easy to whip up.
Mini chicken, leek and mushroom pies
Beat the winter chill with these deliciously creamy individual chicken, leek and mushroom pot pies. Puff pastry gives the pies a crisp, flaky topping and you can use the off-cuts to decorate if you like. Easy to make, they can also be cooked from frozen when you're in need of a quick midweek meal. Try our delicious pie recipes for more comfort food.
Leek fondue linguine
Shredded leeks are cooked in a buttery sauce with white wine and crème fraîche to create a melting fondue for linguine. This mouthwatering vegetarian pasta recipe is quick and easy to make but feels really comforting. Why not try for meat-free Monday or be inspired by some of our other vegetarian pasta ideas?
Tortellini in a leek and herb broth
In this warming recipe, leeks swim in a flavoursome and herby broth with little parcels of spinach and ricotta tortellini. This one step recipe takes only 20 minutes and can easily be made vegetarian by swapping the chicken stock for vegetable and using a veggie alternative to parmesan.
One-pot chicken, leek and beans
In this healthy recipe, leeks are roasted with celeriac and shallots until tender and golden before adding chicken, garlic, butter beans and thyme for a flavoursome one pot meal. At under 500 calories, this nutritious dinner is perfect for a hearty family meal.
Ash-roasted leeks, caper and tarragon dressing
An alternative method of cooking leeks, this recipe comes from restaurant John Doe, a British brasserie in Notting Hill and gives the leeks a smoky flavour by cooking them over coals on the BBQ. If the British summer doesn't allow it, you can also use a grill pan but the leeks won't be as smoky. The rich tomato and chilli dressing with capers and tarragon is a great accompaniment drizzled over the leeks. We have plenty of vegetarian BBQ ideas here.
Lemon chicken with charred leeks and fennel
Our recipe for lemon chicken with charred leeks and fennel is a really easy midweek meal for one. It's ready in just 20 minutes and is under 300 calorie, but is so packed with flavour that you won't notice. A healthy way to use your leeks!
Sage and halloumi roasted broccoli with caramelised leeks
In this low calorie, vegetarian recipe, small broccoli heads are stuffed with sweet caramelised leeks, halloumi slices and sage then roasted in the oven until golden and oozing.
Sea bream with barley and leeks
Leeks are combined with pearl barley, chopped sundried tomatoes, a splash of white wine and garlic in this winning accompaniment to pan-fried sea bream in this quick and easy fish supper. A hearty midweek meal for two that is healthy, low in calories and simply delicious.
Luxury fish pies with rosti topping
Leeks are a welcome addition to this recipe which uses the luxury fish pie pack from Skipper's Choice, a fish-box delivery business. Equally, you can buy fillets of haddock, smoked haddock and salmon, cut them up yourself and mix in some prawns. The rosti topping is a great modern twist on the classic mash, with the same buttery flavour but a delightful crispiness to contrast with the creamy filling.
Cheddar, leek and amaranth flapjack
Leeks and flapjack are not two words you would usually associate with each other but in fact they work especially well in this cheesy, herby flapjack recipe that puts a savoury spin on a usually sweet snack. They also contain a maranth an incredible little seed that’s gluten-free and high in protein, calcium and vitamin C. These oaty flapjacks are ideal as a nutritious post-workout bar, wholesome morning snack or alongside a bowl of soup as an alternative to bread.
Spring veg and lemon broth
Ready in 20 minutes, our spring vegetable broth with leeks, baby leaf greens, garlic and lemon is an easy and healthy meal to make midweek. Adding small pasta shapes bulks it out into a hearty lunch, plus it's under 300 calories, like many of our other vegetarian recipes.
Whole roast mackerel, leeks, kohlrabi and jerusalem artichokes
Wow your dinner party guests with this easy but impressive recipe for whole roast mackerel and jerusalem artichoke crisps by chef Jackson Berg from moveable restaurant Xiringuito in Liverpool. Here baby leeks are grilled to garnish this restaurant dish alongside strips of kohlrabi and a jerusalem artichoke purée.
Leek and farro risotto with toasted hazelnuts
One of the healthiest ancient grains, farro adds a nutty flavour to this creamy, low calorie leek risotto bursting with flavour. If you can't find farro, spelt is a great alternative. A handful of toasted hazelnuts complement the dish and give it that extra crunch. You can make a vegan version of this dish by substituting the parmesan for vegan cheese, and the soft cheese for soya cream.
Leek and crab lasagne
A cheesy leek recipe! Leek and crab lasagne is lighter and more refreshing than the meat version and it has a great flavour. Either buy cooked crabs and pick out the meat yourself, discarding the grey-coloured gills and stomach, or buy picked meat.
Chicken, leek and Dijon casserole
Our chicken, leek and Dijon casserole is really simple to make, is ready in under and hour and comes in at under 500 calories. What more could you want from a midweek meal?
Wild mushroom, leek and Stichelton tart
Enjoy the taste of artisan Stichelton in this delicious leek tart. Matured for four months to develop a soft, creamy texture, this cheese adds a wonderful flavour to this simple, yet tasty meal.
Chicken, leek and mustard sauté
Chicken thighs are a great budget choice for a midweek supper. This recipe cooks them with cream, leeks and mustard then finished with a crisp breadcrumb topping. Just add greens.
Sausage and butterbean casserole
This sausage and butterbean casserole recipe is ready in under an hour and under 500 calories - perfect for a midweek meal.
Leek and parmesan risotto
This seriously simple risotto recipe is ideal for meat-free Monday. Spring onion and leek risotto is cooked traditionally in white wine and topped with parmesan. Easy risotto in under 45 minutes? Sorted, here!
Crab and leek on toast
The best lunch or easy snack. Thick slices of toast topped with buttery leeks, cooked crabmeat and cheddar cheese, served up for a quick weekend lunch.
Scallops with charred leeks and basil
Cook scallops for a special meal for two. Just five ingredients leeks, scallops, oil, basil and cherry tomatoes and it takes 30 minutes from start to finish.