- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 leek, thinly sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 250ml chicken or fish stock
- 100g crème fraîche
- 140g frozen peas
- 140g frozen broad beans
- 4 skinless salmon fillet
- small bunch chives, snipped
- mash, to serve
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Heat the oil in a large, deep frying pan with a lid. Cook the leek for 5-10 mins until soft but not coloured, then pour in the stock. Simmer for a few mins until reduced slightly then add the crème fraîche and season. Cook for 1 min more.
Tip in the peas and beans, nestle in the salmon fillets, then turn down to a simmer and cover. Cook for 12-15 mins, depending on the thickness of the salmon, until cooked through. Sprinkle on the chives and serve with mashed potato, if you like.
Chicken with greens & tarragon for 4
Swap the salmon fillets for 4 skinless chicken breasts. Allow 25-30 mins cooking time for the chicken, and stir in the broad beans and peas with 2 tbsp chopped tarragon for the final 10 mins of cooking time.