a number of great recipes depend on leech for example vichy soil soup leek pies leek with lamb in beautiful fricassees the biggest two difficulties one is that it is really grown in the ground which most of them are there will be some um earth like this if you come close you will see it we saw earth here at the juncture of the white and the green and that has to be watched very carefully by splitting the leak and really washing off every single leaf individually around that area then it's a question of slicing them to get them into small bits the idea would be to lay down the leak cut it into quarters or into halves so that you can slice it thin now normally when we start up with the white part which is easy it's softer than the bottom part but in order to save your hand and do a better job i recommend you start at the bottom part where all the more chunky greens are and then as you slowly work your way up towards the white your hand is getting tired but the leak is getting softer so it's an easier job this has been my leak tip of the week from byron thank you this is being prepared for spinach and leek pie in kilo with protections