First off I picked them, cutting them with a sharp pair of scissors a couple of cm above ground level. I've seen people suggest going below the surface but I didn't bother. I picked some parsley (from the polytunnel) and some rosemary (from outside) while I was at it.
In the meantime I made some roast potatoes with the rosemary and some potatoes harvested from bags in the garden the week before.
So in summary, here is the recipe I used:
- 400 g Babington leeks, washed and cut into 1-2 cm lengths
- 45 g flat-leaved parsley, coarsely chopped
- 2 bay leaves
- 2 tsp olive oil
- 1 knob butter
- 250 ml vegetable stock
- fry the leeks in the oil and butter over a medium heat for 10 min
- make up the vegetable stock and have at a simmer or freshly made from boiling water
- transfer leeks to slow cooker
- add stock, parsley and bay leaves
- cook on high for 60 - 90 min
- drain any excess liquid and serve
This should scale up for different quantities