Leek is a key component of one of Scotland’s most famous soups, Cock a leekie, but it’s also the main ingredient in France’s national soup, the vichyssoise. This classic combination of leeks, potatoes, cream and chicken stock all puréed together is traditionally served cold, and was derived from the more common leek and potato soup.

The French also love leeks vinaigrette, poaching the vegetable before dressing it in plenty of mustard, oil and vinegar. For a more intricate leek dish, flamiche is a very popular delicacy found in both France and French-speaking parts of Belgium. It’s essentially a leek tart that resembles a quiche but with a brioche-based pastry.

The Spanish love their leeks (or puerros) and they’re a popular addition to a Spanish tortilla. They’re also favoured in the Basque country, where the porrusalda, a simple leek, carrot and potato broth, is used as a base for serving pieces of salted cod, sausage or eggs. Baby leeks are also a favourite for the barbecue, where they are grilled whole and then dipped in Romesco sauce, much like another Catalonian delicacy, the calçot.

The Greeks absolutely love leeks, eating them throughout the year; their word for ‘light green’ is even derived from the vegetable’s name. Instead of being added to sauces or soups, they’re usually left whole, cooked in white wine, lemon and thyme, resulting in a sweet dish that’s served with lots of nice crusty bread. Prasopita jazzes the vegetable up a bit, mixing sliced leeks with feta and wine in a cream sauce and covering it in filo pastry to make one of the country’s favourite pies.

Leeks are just as popular outside of Europe; Sri Lanka consumes a huge number and includes them in many of its national dishes. It is almost always combined with fragrant spices and served either dry or in a rich curry sauce. Leeks mirisata is a fish and leek side dish, thel dala combines finely shredded leeks with chilli and garlic, and varar combines the vegetable with cabbage, coconut and spices.