Leek

Pies can be cooked one day ahead; keep, covered, in refrigerator. Reheat pies in a single layer on oven trays, covered loosely with foil, in oven (180°C/160°C fan-forced) for about 10 minutes. Uncooked pies can be frozen between layers of freezer wrap for up to three months; thaw in refrigerator for 12 hours or overnight […]

If baby zucchini are unavailable, cut small zucchini into quarters. Note

A member of the onion family, the leek resembles a green onion, but is much larger and more subtle in flavour. Baby or pencil leeks are beautifully tender and can be eaten whole with minimal cooking, but adult leeks are usually trimmed then chopped or sliced and cooked as an ingredient in stews, casseroles and […]

Cool the quiches before packing into airtight containers. Refrigerate for up to 2 days. They are not suitable to freeze. You need four 10cm (4-inch) spring-form tins for this recipe. Note

Velouté, a white sauce made from roux (a cooked butter and flour mixture) and stock, is one of the five “mother” sauces in French cooking from which all other sauces are derived. Note