Buttered peas and leeks

Serves 8

4 leeks, fenely chopped
25g Butter
2tbss Olive oil
400ml Vegetable or chicken stock
500g Frozen peas
4 Spring onions, finely sliced



Gently soften the leeks in butter and oil in your largest pan for 15-20 minutes until almost melting 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 minutes. Stir in the peas and spring onions for 3 - 5 minutes more until peas are defrosted and cooked through, then season and serve