- 6 leek, trimmed
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 250ml chicken or vegetable stock
- 3 garlic clove, sliced
- 4 thyme sprigs, plus extra leaves to serve
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 200g frozen pea
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Discard outer, darker, tougher leaves from the leeks, then halve each into 2 shorter lengths and rinse under cold running water.
Pour the chicken or veg stock into a large, wide shallow pan, then scatter in the garlic and thyme sprigs. Lay the leeks in the pan, trying not to crowd them, then season with pepper. Cover and simmer for 15 mins until almost tender. Tip in the peas, bring back to the boil and simmer for a further 5 mins until the veg is cooked. Using a slotted spoon, transfer the leeks, peas and garlic to a warm serving dish, season with extra pepper, drizzle over the olive oil and finish with a scattering of thyme leaves.