Belted leeks

I bought myself a small bunch of organic leeks from the Bridgewater Farmers Market yesterday, after I had attended a quick volunteer meeting at the market for the Growing Green Sustainability Festival , taking place next week, where I’m looking forward to being a greeter (and hopefully not scaring folk away!)…

I found a Ministry of Food recipe for belted leeks and couldn’t wait for lunch time today and I’m pleased to say this quick and simple dish was delicious.

As always, I used a meat substitute for bacon (Tempeh) and a dairy substitute for regular milk (hemp milk) what with being a vegan and all…

Here is the original recipe…

Belted Leeks

  • 1 lb small thin leeks
  • 2 oz bacon rashers
  • 1/2 pint of white sauce
  • salt and pepper
  • dried herbs if wished


  1. Trim and cook the whole leeks in boiling water until soft enough to eat (about 10-15 minutes)
  2. Drain well and save some of the leek water for the sauce
  3. Put the leeks in a heated dish and cover with the white sauce (see recipe for white sauce below)
  4. Grill the bacon and cut into narrow strips and arrange as belts over the leeks

(makes 4 helpings)

Recipe for white sauce

Use margarine or butter. Heat 1 oz of this in a pan and mix in 1 oz of flour, cooking over a low heat and then add in slowly while stirring, 1/2 pint of liquid (milk, milk and stock etc). Keep stirring and as the sauce comes to the boil it will thicken. Season to taste..

Some sights from Saturdays Farmers Market in Bridgewater..

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