BAKED LEEKS WITH MUSTARD -- Line baking dish with slices of toast, top with parboiled leeks seasoned with parsley, chervil, thyme, bay leaf, clove, salt and pepper. Add white wine, some stock and butter and spread leeks with some Dijon mustard then top with bread crumbs and bake.

LEEK AND MUSHROOM PIE -- Sauté leek slices in butter, with a little water to steam, until limp. Separately, sauté mushrooms then combine leeks, mushrooms, pieces of ham, freshly grated Swiss cheese and parsley and spread in crust. Cover with milk-heavy cream-egg custard seasoned with cayenne, nutmeg, pepper and salt to taste. Bake until set.

LEEK AND MUSSEL PIZZA -- Top dough with gruyere and mozzarella cheese then scatter thinly sliced leeks over cheese and bake for about ten minutes before adding mussels, more cheese, seasoning and baking another 5 minutes or so until crisp and golden

LEEK AND POTATO HASH -- Cook leek rings and diced potatoes, preferably in bacon fat, until golden, then sprinkle with flour and brown for a few minutes before adding spices, garlic, salt and pepper. Simmer about half hour. Add pieces of bacon, if desired.

LEEK STIR-FRY -- Stir-fry dried Shitake mushrooms and leeks with garlic, ginger and scallions then stir in some barbecue or brown sauce and chicken or tofu.

LEEKS AND GRILLED FISH -- Cook leeks in butter until tender then add chunks of cream cheese, dry white wine, parsley, garlic salt and pepper, stirring until smooth and hot. Serve with fish.

LEEKS AND MUSSELS -- Cook mussels in white wine until opened then remove mussels from shell and add to sautéed, diced leeks and garlic. Add some more wine, some lemon juice and when heated, serve over pasta or rice with black pepper and parsley.

LEEKS AND ROQUEFORT -- Simmer leeks until tender then arrange in a casserole and cover with a Roquefort cream sauce: Combine crumbled Roquefort with heavy cream and thicken with cornstarch-water mixture. Broil until golden.

LEEKS AND YOGURT -- Simmer sliced leeks in stock with bay leaf until tender, then drain and serve with plain yogurt-Dijon mustard sauce, seasoned with rosemary or thyme.

LEEKS, CHICKEN AND POTATO -- Brown strips of chicken, add sautéed leeks, pour in some cream of chicken or mushroom soup and milk. Pour mixture into casserole and cover with grated parboiled potatoes and sautéed onion. Bake until golden brown.

SCALLOPED LEEKS -- Simmer sliced potatoes and leeks with milk, bay leaf, garlic, thyme and salt until just tender. In buttered casserole, layer leeks with potatoes and garlic, adding cheese, if desired (gruyere, Fontana, cheddar, gorgonzola). Add milk and dot with butter. Other good additions: artichokes, fennel root, mushrooms. Bake until brown and bubbling.

STEWED LEEKS -- Fry sliced onions and leeks, then add chopped tomato, season and cover with chicken, beef or vegetable stock and simmer about half an hour.