It's a common misunderstanding that the dark green tops of leeks are only fit for stock or the worse - feeding compost heap (cringe!). No, no, no… not the case! Prep your leeks right and you’ll get more out of them than you could ever imagine!
1. Start by trimming off the root tip and the thinnest slither of the tops. These are the only bits you’re not going to cook with!
2. Lay your leek on a chopping board and you’ll see clearly that it naturally splits into 3 parts.
3. Slice your leek according to the following guide: