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1 Heat the remaining oil in a large ovenproof skillet and add the leeks .
2 Simmer for two to three minutes, then add the leeks .
3 As it begins to foam, add the leeks , thyme, and some salt and pepper.
4 Once the water is simmering, add the leeks and turn down the heat to medium.
5 When melted, add the leeks and cook, stirring a few times, until softened, about 3 minutes.
6 Next, add the leeks and leave to soften for five minutes before adding the cauliflower and water.
7 Cook the bacon gently in the butter for three minutes, then add the leeks and the thyme.
8 Melt the butter for the filling in a large pan, add the leeks and seasoning then cook until tender.
9 Add the leeks , onion and garlic and cook, stirring occasionally, until translucent.
10 Add the leeks and cook, stirring occasionally, until beginning to soften, about four minutes.
11 Add the leeks , and cook for a further 3 minutes.
12 Add the leeks and cook until softened, 5 minutes.
13 Add the leeks and cook, stirring occasionally, for 10 minutes, until everything is nicely caramelised.
14 Add the leeks and sauté until translucent.
15 Add the leeks and mix well.
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