The weekend cook: Thomasina Miers’ leek recipes

The humble leek is one of the home cook’s best friends, so make the most of itI am a huge fan of the allium family in all its guises, from onions and shallots to chives and all the rest. In Mexico, the onions are so sweet, they are often scattered raw over all sorts of dishes to add crisp lightness and gentle acidity. At home, I love to macerate shallots in vinegar, to add piquancy to salad dressings; and, in winter, I am often to be found slowly sweating onions into a brown, sticky mass,