Cock-a-leekie soup recipe


Dietary information

Main ingredients
Leeks, beef, chicken, prunes

Sourced from
The Cook’s Companion App and book

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This cock-a-leekie recipe appears in Scottish cookbooks dating from the sixteenth century.

Cock-a-leekie is a soup in which the chicken and shin of beef used to make the delicious broth are sliced back into the soup, to which are added leeks and plump prunes.

I have a much-prized edition of The Cook and Housewife’s Manual by Mistress Margaret (Meg) Dods, published in MDCCCXXXVII (1837), in which the author firmly rejects the prunes. ‘Prunes used to be put to this soup. The practice is obsolete.’ I am just as convinced that the prunes are essential. They complement the sweetness of the leeks, add complexity to the broth and look sensational: dark floating shapes among the white, brown and green.

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Crunchy fruit and nut granola

Fruit & Nut Granola Recipe - Stephanie Alexander

7-8 cups

Main ingredients
Dried fruit, nuts, rolled oats

Recipe Details »

This granola is not intended to be eaten in huge quantities, rather as a generous spoonful or three over poached fruit or fresh berries, perhaps with yoghurt on the side, for a special breakfast or brunch. It also makes a delicious snack and lasts well in an airtight container, so it is worth making a good-sized batch.

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