This is Devon -- My big aim this year is to really make an even more concerted effort to reduce waste which came about after I decided to give my refrigerator a good "sort out". I was, to say the least, rather horrified. I have also promised myself that from now on when I make a shopping list, I stick to it! I think this is probably a great failing for many of us when we do the weekly shop, and find ourselves tempted by the Bogofs and special offers. I have failed on that one already as this week. I found some delicious leeks on offer and could not resist - but I think with good reason as I find them as versatile as the onion but with a much sweeter and unique flavour which goes particularly well with pork, poultry and fish. Ham and Leek Soup Serves 6 225g ham trimmings 4 leeks 50g chestnut mushrooms 225g spinach 2 carrots 2cm root ginger 1½ litres chicken stock Cut the ham into small dice. Trim and clean the leeks and thinly slice. Wipe and thinly slice the mushrooms. Remove any tough stalks from the spinach and roughly chop the leaves. Using a vegetable peeler peel the carrots, discard the peel, then use the peeler to cut really thin strips of carrot. Peel and finely chop the root ginger. Bring the stock to the boil and add the carrots and mushrooms, and bring back to the boil. Add the ham and cook over a moderate heat for five minutes. Add ginger, spinach and leeks and continue to cook for a further five minutes. Ladle into warm soup bowls and serve with chunks of crusty bread. Westcountry Potatoes and Leeks Serves 4 4 medium potatoes 2 medium leeks 2 tbsp olive oil salt and freshly ground black pepper pinch ground nutmeg 40g grated Cheddar cheese 4 tbsp vegetable stock Parboil the potatoes for 20 minutes, then drain well, and thinly slice. Trim, clean and thinly slice the leeks. Heat the oil in a frying pan and add the leeks and cook over a gentle heat, stirring from time to time until the leeks are soft. Butter a shallow baking dish and arrange a layer of potato at the bottom, cover with the cooked leeks, and top with the remaining potato slices. Pour over the stock, and season well with salt, freshly ground black pepper and a generous pinch of ground nutmeg. Sprinkle the grated cheese over the t op and bake at 180C (350F, gas mark 4) for 25-30 minutes, or until the top of the dish is golden brown. Scallops and Leeks Serves 4 8 large scallops with coral 6 medium leeks 150g rindless bacon rashers 40g butter 1 tbsp olive oil 150ml dry white wine 1 tbsp plain flour 150ml double cream or crème fraiche 2 egg yolks salt and freshly ground black pepper pinch of ground mace Trim and clean the leeks and cut into 1cm slices. Separate the red coral from the white flesh of the scallops, and thinly slice the white flesh. Keep the corals whole. Cut the bacon rashers into very thin strips – no more than a cm wide. Heat the butter and oil in a large frying pan and add the bacon and cook over a medium heat, stirring, until cooked. Add the leeks to the pan and continue to cook, stirring from time to time, until the leeks are soft. Carefully add the white slices of scallop and cook, over a low heat, for just two minutes. Pour in the wine and raise the heat so that the wine bubbles for just a minute. Meanwhile beat the egg yolks with the cream (or crème fraiche). Add the red coral to the scallop and leeks, and sprinkle over the flour and stir lightly. Stir in the cream and egg mixture, season with salt, freshly ground black pepper and a good pinch of mace and stir gently, over a low heat, until the sauce is thickened and smooth. Serve immediately.
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