Last year I discovered that I’m quite good at growing leeks. In fact, so good, that I ended up with dozens and dozens of self-sown leeks from shaking just one spent flower head.

Fast forward a few months and my sister and I were craving something delicious to enjoy together one Saturday afternoon.

And that’s how this recipe came about! I plucked some leeks from the garden, cooked them down with garlic and butter until sweet, then used cashews to create this beautiful thick dip.

I warn you though… you will be tempted to eat the entire bowl!