Leeks need to be washed carefully, to remove any grit trapped in their layers.
Trim off the roots and the coarse dark green part of the tops. Don't throw them away - they’re great for adding to stocks.
Cut the leeks in half lengthways.
Wash under a running tap, fanning the layers and rinsing away any grit or soil trapped between them.
Drain thoroughly and slice as required.
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