How far up?

Quasar

I use almost all of it in one dish or another, cutting the green tops very fine. The tougher bits (also cut fine) I add to slow cooked stew to which they add a great "oomph". :drool:

MRSTITTLEMOUSE

I use the whole leek too.I think the dark bits shredded finely are the most flavoursome bits.

Olliebeak

When I buy them, I prep and freeze them into two separate lots. A bag of white and very pale green bits to use for soups or as a veg; and then another bag with the darker green bits to be used in stews/casseroles.

[Deleted User]

yup I top'n'tail 'em strip the outer leaves off then almost slice straight down the middle and wash under a running cold tap to make sure there are no bits left on it then slice into quarter inch slices and bung into the SC with potato's that have been peeled and cubed about roughly Oxo sized cubes or maybe a tiny bit bigger along with about 2 and half pints of stock.Cook overnight and in the morning whiz up about two thirds in the food mixer and pour back into the remaining chunky soup and give a good stir .Hey presto around 2-3 litres of leek & tattie soup.which I freeze into Lakeland bags to portion size when cold.Nice cheap filling lunches for less than a quid.Great if I see the leeks marked down in price as sometimes happens when there is a sudden burst of sunshine and the supermarkets think that summer is on it's way. Tastes better than the tinned stuff and a fraction of the price