Ingredients · Vegetables

Leeks

A proper source of inulin, the prebiotic fibre that feeds gut bacteria.

Nutrition per portion

Keep it well: Keep whole in the fridge for up to two weeks; sliced and frozen they go straight into the pan.

Reach for it when the week brings:

Put it to work

Showing 6 of 29; see them all.

A green take on shakshuka: spinach, leeks and herbs with soft spoonfuls of silken tofu.

28 min 17g protein

All the fish-pie comfort in half the time: white fish and leeks in a light sauce under bean mash.

50 min 38g protein

A deep bowl of pulled chicken, barley and root veg; the batch-cook that owns winter evenings.

75 min 28g protein

Eggs baked into garlicky greens, herbs and chickpeas with crumbled feta.

28 min 25g protein

A dense vegetable minestrone with borlotti beans and wholewheat pasta under a pesto spoonful.

55 min 12g protein

Sweet leeks and white beans in a light mustard sauce under garlicky sourdough crumbs.

50 min 17g protein