Diana Henry OLIVE OIL-BRAISED LEEKS & PEAS WITH FETA & DILL

Use crumbled ricotta and mint here instead of feta and dill, if you prefer. Just be sure to cook the leeks gently. I’ve suggested having this as a side dish, but actually it makes a lovely main course with another vegetable dish and couscous or bulgur wheat.

SERVES 4 AS A SIDE DISH, OR AS A MAIN COURSE WITH A SPREAD OF OTHER VEGETABLE DISHES. PREPARATION TIME 15 MINUTES. COOKING TIME ABOUT 25 MINUTES ✶✶4 large leeks ✶✶75ml (2½floz) extra virgin olive oil, plus more to serve ✶✶75ml (2½floz) light chicken or vegetable stock ✶✶ 1 garlic clove, crushed ✶✶Salt and pepper ✶✶ 165g (5¾oz) peas, fresh or frozen (podded weight, if fresh) ✶✶Finely grated zest of ½ unwaxed lemon ✶✶ 1tbsp roughly chopped dill fronds ✶✶ 100g (3½ oz) feta cheese, crumbled 1. Remove the coarser outer leaves from the leeks and trim the tops. Cut into 4cm (1½in) lengths, discarding the bases. Wash really well, so you get rid of any trapped soil. 2. Heat the oil in a heavy-based saucepan or sauté pan and gently cook the leeks over a medium heat for about 7mins.…

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Good Housekeeping Christmas Collection (Digital) - 1 Issue, Good Housekeeping Christmas Collection 2016

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