Leeks are my pick this week. Part of the onion and garlic family, they’re currently coming from Tasmania and Victoria. With their delicate, slightly sweet flavour they’re great for use in hearty healthy meals like casseroles and soups or as a standalone vegetable try them in a white sauce or caramelised. Plus, they’re a great source of vitamin C and dietary fibre. Look out for locally grown bunches of leeks in store in the next few weeks.
HOW TO PICK
Choose leeks with dark green leaves on top and a bright white bulb and base.
HOW TO STORE
Trim the tops and store in a sealed plastic bag in the drawer of your refrigerator for up to one week.
