Saturday Morning With Jack Tame

With the price of food we can’t afford to waste even a bit! Leeks are fat right now and if you’re someone who discards a lot of the green part, listen up. Here’s some fab ways to use them.          Crispy Leek Topping    Thinly slice the green leek tops. Rinse in a bowl of cold water to get any dirt out. Transfer to a towel and pat dry.     Heat a pan to medium, then add in 1 tbsp each of butter and oil. Shallow fry until slightly browned and crispy, about 6-8 minutes. You could add some thyme or tarragon towards the end of cooking. Transfer to a plate and season with salt and pepper.    Use as topper for fish, risotto, salads or cool completely and stir into softened butter to butter crusty bread with.         Softened Leek Compote     Chop green part of leek into 1-2 cm lengths.     Melt 3 tbsp butter plus 1 tbsp of oil in pan. Add the leeks, cover and cook on medium for 20 minutes.   Add in a crushed garl