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James Brown (not that one) is the soil singer who grows our veg on Pollybell Farm in Doncaster. One of the reasons their veg tastes so great is because the land is lovely and fertile thanks to the peat soil there, due to the dense ancient woodland that covered much of the area.
Phillip Chappell also gives us leeks from his farm down in Devon. He runs the farm with the help of his son James and they run a beef herd of suckler cows as well as some delicious organic leeks.
When you are cleaning your leeks, you should not slice the top green leaves completely off. The white part of the leek will go up further than you thought, so only take off the green parts that you can see. Leeks can be used for stuffing, making soup, or eating alone as a side dish. If the recipe demands slicing, trim and rinse them, then cut them into slices and give a further rinse using a colander Leeks are best kept in your fridge. If you wrap them in plastic, your leeks will retain their moisture for longer.