With the first rays of sun we all dashed outside, busy tidying, preparing beds, sowing seeds and cutting back shrubs.

It’s a hive of activity trying to get ahead before the weeds get ahead of us. I’ve heard the mowers going and our grass too looks better for having it’s first cut, just taking the top off at this stage, bringing a bit of order to what I always think is a bit of messy stage in the garden.

Lovely Leeks

Ready to harvest and enjoy during the coldest months of the year (Nov to Apr) packed with nutrients and crucial anti-oxidants, the humble British Leek is so versatile and has such a lovely sweet oniony taste.

The Welsh chose it as their national symbol after, according to legend, they wore leeks in their hats to distinguish friend from foe in a battle against invading Saxons and subsequently gained victory.

A member of the allium family if you would like to be picking your own leeks this autumn/winter, you need to plan ahead with sowing needed in Mar-Apr undercover. They are then planted out in June in full sun or part shade in fertile soil, transplanted at 20cm tall or when they are the thickness of a pencil, using just water, not soil, to fill the hole as this settles the roots. Then you can pretty much leave them to their own devices with just a bit of earthing up for longer white stems, harvesting 90 days after sowing or leaving them in the ground to lift as needed.

You can also treat them as a perennial as they have beautiful flowers if left to grow.

With a tendency to trap dirt between the leaves make sure you slice them lengthways and rinse well before use.

Then why not try making this easy Welsh goats cheese & leek tarts?:

Heat oven to 200C/fan 180C/gas 6. Heat 1 tbsp olive oil in a frying pan, soften 2 large sliced leeks for 5 mins.

Add 2 rashers of chopped back bacon, cook for further 5 mins, season and tip onto a plate to cool. Unroll a sheet of ready-rolled puff pastry onto a baking sheet, using the tip of a knife, mark a border 1.5cm from the edge. Mix 1 tbsp crème fraiche & 1 tbsp wholegrain mustard together, spread over the inside of the pastry.

Spoon the leek and bacon mix over the mustard mix, place 2 slices from a 100g goats cheese on top. Bake for 15-20 mins. Delicious.