COOKERY Lovely leeks

Serves 2 as a main or 4 as a starter Preparation time 10 minutes Cooking time 30 minutes

INGREDIENTS • 2 large leeks, trimmed • 1 medium cauliflower, outer leaves removed • 5 cloves garlic, peeled • 1 tbsp olive oil • Salt and freshly ground black pepper • 1ltr/1¾pt vegetable stock • 1 tsp tamari (or soy sauce) • 1 tsp dried thyme • ½ tsp dried sage To garnish • Chilli flakes • Drizzle of olive oil • Toasted pine nuts • Fresh watercress sprigs

▼ 2 . Chop and rinse the leeks, chop the cauliflower, slice the garlic, then place in a baking tray. Drizzle over the olive oil, add a large pinch of salt, toss to mix, then roast in the preheated oven for 25 minutes. 3 . Transfer the vegetables to a pan. Add the stock, tamari, herbs and a few pinches of black pepper. Bring to a simmer for about 5 minutes.

4 . Transfer to a food processor and pulse until you achieve your preferred consistency (you may have to do this in batches). Return the soup to the pan, check and adjust seasoning as required, then served in warm bowls garnished with chilli flakes, a drizzle of olive oil, a sprinkling of toasted pine nuts and some fresh watercress.

Recipe creator and food photographer Lucy Parker focuses on vegetarian and vegan meals. Here she has worked with the British Leek Growers’ Association to give a new twist to traditional leek recipes. For more recipes from Lucy, visit lucyandlentils.co.uk. For more on the British Leek Growers’ Association, buying tips, recipes and information on nutrition, visit british-leeks.co.uk.

Makes 8-10 slices

Preparation time 25-30 minutes, plus proving

Cooking time 45-50 minutes

INGREDIENTS For the dough • 210ml/7¼fl oz oat milk, at room temperature • 1 tbsp sugar • 1½ tsp fast-action yeast (approximately 9g) • 400g/14oz plain flour • 1 tsp salt • 4 tbsp olive oil, plus extra for greasing For the filling • 1 large leek, trimmed • 60g/2½oz vegan butter (or margarine), softened • Salt and freshly ground black pepper • 1 tsp dried parsley • 1 tsp garlic powder

1 . Stir the milk, sugar and yeast together in a bowl. Leave for about 5 minutes to froth. 2 . Place the flour and a pinch of salt in a separate large mixing bowl. Once the milk and yeast have become frothy, pour into the flour mix. Add 4 tbsp of olive oil and bring together using a spoon or your hands. 3 . Move to a floured work surface and knead by hand for 10 minutes. Alternatively, add the dough to a mixer and knead for 10 minutes using the dough hook. 4 . Wipe clean the mixing bowl then grease with a few drops of olive oil. Place the dough in the bowl, cover and leave to rise in a warm place for 1½ hours. 5 . Meanwhile, prepare the filling. Finely chop the leek, rinse well and drain, then beat into the butter. Season with salt and freshly ground black pepper. Add the dried parsley and garlic powder and mix until combined, then set aside. 6 . When the dough has risen, punch or press it to get rid of any large air bubbles –this is called knocking it back –then place on a floured surface. Roll into a rectangle 2-3cm/¾-1in thick. 7 . Spread the leek mixture onto the dough, leaving a thin border all the way around. Roll the dough up lengthways, making a sausage shape. Using a sharp knife, cut down the middle (also lengthways), all the way through to the bottom. You will have 2 long strands. Twist together by layering one strand over the other, keeping the exposed filling facing towards you (this will help the butter ooze out and bake). Transfer to a large loaf tin, cover with a clean tea towel and leave to rise for 30 minutes. 8 . Preheat the oven to 190°C, 375°F, Gas 5. Put the loaf tin into the hot oven for 25 minutes, then cover with foil and bake for 20-25 minutes more. Remove, leave to cool slightly, then turn out from the tin. Serve cut into slices.