Spicy roast potatoes
Liven up your weekend roast with these deliciously crispy potatoes
Buttered peas & leeks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 4 leeksfinely sliced
- 25g butter
- 2 tbsp olive oil
- 400ml vegetable or chicken stock
- 500g frozen peas
- 4 spring onionsfinely sliced
Nutrition: per serving
- kcal107
- fat6g
- saturates2g
- carbs8g
- sugars4g
- fibre5g
- protein5g
- salt0.17glow
Method
step 1
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.
