A simple side for your roast dinner, which counts towards your five-a-day
Ingredients
- 4 leeks, finely sliced
- 25g butter
- 2 tbsp olive oil
- 400ml vegetable or chicken stock
- 500g frozen peas
- 4 spring onions, finely sliced
Method
-
Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.