- 6 even-sized medium leeks (about 1kg)
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 350g frozen peas
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp white wine vinegar
- 1 tsp clear honey
- 1 tsp Dijon mustard
- 2 tbsp finely chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Trim the outer leaves from the leeks and cut off the top down to where the leaves split. Cut the leeks into 3-4 chunks, then wash really well to remove any grit. Heat a steamer, add the leeks and cook for 8 mins. Tip in the peas and cook for 2-3 mins more until both are tender.
Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.