Creamy leek, potato & ham pie
Make your own shortcrust pastry then fill with sweet leeks, Lancashire cheese, cooked ham and a chive and crème fraîche sauce
Little Gem & pea salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 4 Little Gem lettuceseach trimmed and cut into 6 wedges
- 300g peafresh or frozen
- 1 shallotfinely chopped
- juice 1 lemon
- 1 tbsp sherry vinegar
- 3 tbsp extra virgin olive oil
Nutrition: per serving
- kcal104
- fat7glow
- saturates1g
- carbs7g
- sugars4g
- fibre4g
- protein4g
- salt0.1g
Method
step 1
Put the Little Gem wedges in a large bowl or on a serving platter. Bring a medium saucepan of water to the boil, add the peas and cook for 2 mins. Drain well and refresh under cold running water until cooled. Add the well-drained peas to the lettuce and toss together.
step 2
In a small bowl, combine the shallot, lemon juice and vinegar, plus a pinch of salt. Leave to stand for 10 mins, then add the olive oil and season with ground black pepper. Add the dressing to the Gem wedges and peas, and toss together.
