790 lee recipes

Use fresh rosemary, if possible (many supermarkets carry it). The flavor it imparts to the lamb will be far superior to that of dried. If you like, white potatoes may be substituted for the sweet potatoes, and turnips for the parsnips. You can also flavor lamb by covering it with lemon slices before roasting.

With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice.

Warm and tasty. Lamb, root vegetables and rice make this delicious fall or winter stew.

Skinless chicken legs marinated overnight in malt vinegar, dry white wine, shallots, and fresh basil, then broiled until caramelized and tangy. A bold, pub-inspired twist on weeknight chicken.

Silky blended corn soup with fresh kernels, leeks, and cream. Modern comfort food ready in 40 minutes for easy vegetarian dinners or elegant first courses.

A tasty seafood side dish made with oyster liqueur and cream of leek soup.

Leg of lamb studded with garlic and rubbed with lemon juice roasts with potatoes until tender, creating bright Greek Sunday dinner.

Try this succulent crockpot dish where potatoes and leeks simmer in a creamy sauce all day long.

This savory dish can be served as a side dish or with crusty bread and crackers.

Try making this healthy variation of chicken stock that can be used to make soups and stews.

A delicious cheesy crab corn chowder. If you want to make it even better, use roasted fresh corn.

Tangy cream sorrel soup with leeks, potatoes, and fresh herbs, pureed silky smooth. A classic French potager soup with a bright, lemony bite that's ready in 40 minutes.

British-style sausage stir-fry with chipolatas, courgettes, leeks, apple, and baby corn in a quick cider sauce. A Marguerite Patten classic ready in 30 minutes.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

This elegant chilled tomato consomme blends ripe tomatoes, green peppers, and leek into a crystal-clear broth, served cold with fresh chives and pimiento for a light summer starter.

Fire up the barbecue and enjoy this succulent dish that you and your friends will be hooked on!