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Leeks a la Grecque


  • Place the water, olive oil, lemon juice, coriander and fennel seeds, bay leaves, black peppercorns, salt, parsley and red onion in a deep sauté pan (or large heavy-bottomed pan). Stir and bring to the boil. 
  • Then turn the heat down, add the leeks in a single layer and simmer for 20-25 mins, covered, until they are tender.  
  • When ready, carefully remove the leeks to a serving dish and strain the cooking liquid. 
  • Then return the strained liquid to the pan and reduce quite heavily until a glaze is formed. 
  • Pour the sauce over the leeks and serve at room temperature. 
  • nb. The leeks will keep in the refrigerator for a couple of days.


  • 425 ml water
  • 75 ml olive oil
  • juice of 1 large lemon
  • 6 coriander seeds
  • 12 fennel seeds
  • 1-2 bay leaves
  • 12 black peppercorns
  • ½ tspn sea salt
  • 2 heaped tbsp chopped fresh parsley
  • ¼ red onion, finely chopped
  • 8 small leeks, cleaned & trimmed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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