Buttered leeks and pea
Serves Four
Ingredients
Two leeks, finely sliced
15g butterOne tbsp olive oil
200ml vegetable or chicken stock
300g frozen peas
Two spring onions, finely sliced
Method
Soften the leeks in butter and oil in a saucepan for 10-15 mins until very soft. Stir in the stock, bring to a simmer and cook, stirring occasionally, for five mins. Stir in the peas and spring onions for 3-5 mins until the peas are cooked through. Season and serve. Perfect accompaniment for Sunday roast.