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Another seriously simple supper! These baby leeks appeared in my vegetable box last week, even though the leek season really only starts next month. But that does mean that this recipe can see you through the winter as a quick and nutritious meal. It was great served with brown rice as here, but this would be indulgent with a jacket potato, or good as a side dish to some veggie sausages. Before serving, sprinkle on some walnuts, pine nuts or pumpkin seeds for a bit of healthy crunch!
Garlic Baby Leeks with Sugar Snap Peas
1 tblsp olive oil
Small nob of butter
3 or 4 baby leeks, depending on size, cleaned and cut to 1/2 inch pieces
3 cloves garlic
Good handful of sugar snap peas, cut to 1/2 inch pieces
1 large tblsp cream cheese
2 tblsp milk + more if needed
Freshly ground black pepper
Walnuts, pine nuts or pumpkin seeds to serve (optional)
Heat the oil and butter until butter has just started to bubble. Add the leeks and garlic. Stir and cook over a medium heat for 5 – 10 minutes until starting to soften. Add the sugar snap peas and cook for another 5 minutes.
Add the cream cheese and the milk. Add more milk if needed to make a sauce and stir briefly to heat through before serving. After serving, sprinkle with your choice of topping if using.
As the weather cools, we’re still trying to make the most out of the dwindling daylight hours, and staying outside while we can. This means I’ve been looking for simple suppers which are also satisfying and a little bit indulgent.
A potato hash qualifies on all counts, as there’s very little fuss involved, but fried potatoes always qualify as a treat! This version also has a couple of warming spices for a bit of extra zing!
Chick Pea Potato Hash
2 medium potatoes, cut into even sized cubes
1 large carrot, evenly diced
1 large courgette, cut into even sized cubes
3 cloves garlic, finely chopped
1/2 ginger, finely chopped
1 tsp ground turmeric
2 tblsp vegetable oil
Heat the oil, then turn the heat down fairly low. Add all the ingredients and stir to make sure everything is coated in oil. Cook for 20 – 25 minutes until the potatoes are fully cooked, stirring fairly frequently. Add more oil if the vegetables start to stick. Keep the heat low and only brown the potatoes once they have started to soften.
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