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Our leeks are grown by Dan Geity on Home Farm, in Ormskirk. Farming from a gorgeous part of the country, Dan's a laid back, salt of the earth chap who grows fantastic onions, Chioggia beetroot and other veg for us throughout the year. We also get some of our leeks from Richard Rowan, who farms in Cornwall with the help of farm manager Andy and their canine companion, Meg. On the banks of the River Lynher, together they grow delicious spinach, rainbow chard, leeks, courgettes and beans for us throughout the year
Abel & Cole handles celery, celeriac, peanuts and nuts on site. Due to our packing process and re-use of boxes there is a risk of cross-contamination from these, and all other allergens.
While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items
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. Don’t forget to wash your fruit and veg before use.