As part of a recent #paidpartnership with british-leeks.co.uk I asked local chef Laura Graham of The Tidy Kitchen Company to come up with a range of delicious dishes to showcase the humble leek at its best - here she shares her recipe for an easy vegan beetroot wellington with leeks and mushrooms.
Most of us would like to be eating more locally grown, seasonal produce, but this can be a bit of a challenge during the winter months when the chilly British climate means that fewer native vegetables are readily available. Happily, that’s not the case with the humble leek. This hardy green vegetable is at its best during the coldest months of the year, is fantastically versatile, and can add flavour and bite to a wide range of savoury dishes.
As part of a recent #paidpartnership with british-leeks.co.uk I worked with local chef Laura Graham of The Tidy Kitchen Company who came up with a range of delicious dishes to showcase the British leek at its best.
Despite my eagerness to eat every last scrap that comes out of my fridge, I’m not a huge fan of heating up yesterday’s dinner for today’s lunch. Instead, I much prefer to use up the odds and ends in the bottom of my veg drawer to make something new.
What I love most about a hash is that you don’t need a recipe, you don’t need to spend ages prepping, and you definitely don’t have to peel the veg. It’s just a case of chopping equal sized cubes of whatever you fancy, and either frying in a pan or roasting in an oven. Simples!
This is one of my favourite things to make when I want a roast, but can’t be bothered with all of the usual faff that comes with making a Sunday lunch. Everything is cooked in one tray, and it’s great if you’re giving #compleating a go as you don’t peel any of the veg.