Leeks don’t often get the spotlight. But James Martin’s Creamed Leeks?
They’re rich, mellow, and just indulgent enough to steal the show from the mains.
This is the side dish that makes roast chicken feel luxurious, and pan-seared fish feel complete.
Soft leeks, a whisper of garlic, thyme, and just enough double cream to feel like you made an effort — even though it took you twenty minutes tops.
Why You’ll Love It
- Buttery, velvety texture with mellow sweetness
- Comes together fast — perfect for midweek meals
- Elevates any roast, fish, or veg dish
- Great make-ahead option for dinners or holiday spreads
- Just enough richness without feeling heavy
Ingredients
- 2 tsp olive oil
- 1 large knob of unsalted butter
- 1 garlic clove, peeled and chopped
- 1 leek, washed and sliced
- 2 sprigs thyme, leaves only (optional)
- 50ml (2 fl oz) milk
- 150ml (5 fl oz) double cream
- 1 tbsp fresh parsley, chopped (optional)
How to Make James Martin’s Creamed Leeks
- Start the base: Heat the olive oil and butter in a large frying pan over medium heat.
- Soften the leeks: Add garlic, sliced leeks, and thyme if using. Cook gently for 3–4 minutes until the leeks are soft but not coloured.
- Cream it out: Pour in the milk and double cream. Stir gently and bring to a soft simmer. Cook another 6–8 minutes, stirring often.
- Finish and serve: Add chopped parsley if using. Serve warm straight from the pan, or spoon into a baking dish, cover with foil, and keep warm in a low oven.
Common Mistakes and How to Dodge Them
Watery finish?
You likely didn’t simmer long enough. Reduce gently until thickened.
Too sharp?
Overcooked garlic can go bitter. Cook it gently from the start.
Leeks unevenly soft?
Slice them uniformly and cook low and slow.
Cream splitting?
Heat too high. Keep it to a low simmer, not a boil.
Storage and Reheating
Fridge:
Store cooled creamed leeks in an airtight container for up to 3 days.
Freezer:
Freeze in sealed portions for up to 3 months. Thaw overnight in the fridge.
Reheat:
- Stovetop: Low heat, stir regularly, add a splash of cream if needed
- Microwave: Medium power, stir every minute until warm
Frequently Asked Questions
What part of the leek should I use?
Stick to the white and pale green parts. They cook evenly and have a sweeter flavour.
Can I use single cream instead of double?
You can, but it won’t be as rich and may need thickening slightly longer.
Is this gluten-free?
Yes — as long as no stock or extras have hidden gluten, this dish is naturally GF.
Can I prepare it ahead?
Absolutely. Make a day ahead, reheat gently before serving.
Nutrition Facts (Per Serving)
- Calories: 63 kcal
- Fat: 4.5g
- Saturated Fat: 1.8g
- Carbs: 6g
- Fibre: 3g
- Sugars: 3g
- Protein: 1g
- Sodium: 200mg
Try More James Martin Recipes:
James Martin Creamed Leeks
Description
A rich, savoury side of tender leeks gently simmered in milk, cream, and garlic — James Martin’s Creamed Leeks are a quick, elegant addition to roast dinners or holiday tables.
Ingredients
Instructions
- Heat oil and butter in a pan.
- Add leeks, garlic, and thyme. Cook for 3–4 mins.
- Add milk and cream. Simmer 6–8 mins, stirring.
- Stir in parsley. Serve or keep warm in the oven.
Notes
- Use only the white and pale green parts of the leek
- Simmer gently to avoid cream splitting
- Chop leeks evenly for uniform softness
- Can be made ahead and gently reheated