The Australian calendar might say spring, but, in my part of frosty Victoria, the weather insists on staying wintry. And you won’t hear me complaining because leeks and brussels sprouts are having a moment.
Leeks are the most “cabbagey” of the alliums – particularly the dark green tops. So don’t throw them out! Many recipes call for only the whiter parts of the leek because they are tender and mild in flavour. But if you give the greens a good rinse and freeze them, they’ll be ready to flavour stocks and soups. (Think of them as the vanilla bean of the savoury persuasion.)
