There is much speculation as to how the leek became one of the emblems of Wales, worn in miniature form on the lapels of proud Welsh folk for centuries on St. David’s Day. It is said that St. David himself ate only leeks during his fasting period. Another suggestion is that Welsh warriors used to wear leeks on their helmets to distinguish themselves from their enemies (which alas sounds like an abandoned Monty Python sketch). Such conjecture aside, the humble leek is rarely given its due as a major player, often demoted to the lower orders and used as the base for stock or sauce. Leeks are firm, almost meaty vegetables with a subtle sweetness that make them versatile and adaptable. A good homemade leek and potato soup is without rival in the stomach-pleasing, inner warmth-providing stakes, but there are plenty of inventive ways to spring leeks upon your dinner guests. Check out our ultimate leek recipe collection for more delicious dish inspiration.