Preparing Leeks

Leeks are tubular, coarsely leaved, more open at the top and closed at
the root end.

Remove a small amount from the root end and most of the leafy section at the top and discard
I say this because leeks are often grown in grit and sand, some of which is usually found in that top section of
the vegetable.

Now pull off the complete outer tubular layer.
Sit the closed, root end on to a chopping board and, with one hand supporting the leek lower down,
cut vertically through the top to open it up a little bit, just in case any
sandy soil is still inside.
Drop into a bowl of lukewarm salted water for a few minutes before slicing.