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.