This week's Braised Peas & Leeks is the last of four recipes
by Lucy Timm that are both delicious and easy to prepare at home. Lucy is Chef de partie at Leroy wine bar & restaurant in London.
Equipment: C1 & C2
For veg stock
- 2x sticks Celery
- 2x Carrots
- 1x Onion
- 1x Lot of washed leek ends
- 1x Can Borlotti Beans
- 1x Can Peas or frozen garden peas 1x Leek
- 3x Spring onions
- Fresh Mint
- Olive Oil
1. Veg Stock
Chop celery, onion, carrot and leek tops into touch chunks, place in pot C1 and full with cold water until all the veg is covered. Sweat Leeks and spring onions. Once it starts to cook turn down the heat and simmer for 15-20 mins then strain into a container and leave on the side ready to use for later.
2. Sweat Leeks & Spring Onions
Slice the leeks and spring onions length ways then into 1cm thick slices (half rounds basically). Pour around 3 tbsp of olive oil into the C2 pan, place on a low heat, once the oil is hot add the leeks and spring onions, gently sweat off.
3. Beans & Peas
Reusing the C1 casserole add the cooked leeks and spring onions, pour in the strained stock and reduce for 10mins. Add some for olive oil then add the borlotti beans and frozen peas, simmer until both are cooked (8-10mins). Season with salt and pepper.
Chop chives and mint sprinkle over the bowl, if you want add a drizzle of cream and a squeeze of lemon juice.
Photos by @darcyjward