VegBox Recipes

Creamy Peas And Leeks

This is a super-easy recipe that brings out the delicious sweetness of late summer peas and leeks.
It takes less than 20 minutes and makes a great jacket potato filling or even an omelette topping!
 
 

Ingredients

Serves 4

2 medium / large leeks
200g frozen or fresh podded peas
100ml cream or natural yoghurt
100g hard cheese (such as Cheddar), grated
1 teaspoon wholegrain mustard
knob of butter or a little olive oil
 

Method

  1. Wash the leeks well to remove any mud and then slice in half lengthways. Slice finely.


  2. Melt the butter or oil in a pan and saute the leeks gently for about 10 minutes, until softened.


  3. Add the peas. Cover and cook for 4-5 minutes, until hot.


  4. Remove from the heat and mix in the cream, cheese and mustard. Season with salt and pepper to taste.


  5. Return to the heat to gently warm through. Delicious with rice or as a jacket potato filling - or even a pasta sauce.


 

Time From Cupboard-To-Table

25 minutes
 

Notes & Variations on Creamy Peas And Leeks

Try adding some toasted pine nuts or pumpkin seeds as a crunchy topping.
 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Leek Recipes

Chicken Carrot and Pearl Barley Soup
This recipe came to us from our friends at British Carrots to accompany our feature on ethical meat consumption.

They say:

"The next time you’re having a roast chicken, this soup is the ideal thing for the next day. Use the chicken bones to make delicious fresh chicken stock, the last bits of chicken meat and any leftover vegetables like potatoes or peas - all can be stirred in. Pearl barley thickens the soup and makes it really hearty too. It’s a delicious, warming soup for any time of year."
Three Bean Summer Soup
This is a delicious summer soup. Lighter than those of winter, it makes the most of the new season’s vegetables, whilst still filling you up and being wonderfully warming. You can use haricot beans or butter beans for this recipe, depending which you prefer. The main thing is to stick to what’s in season with the vegetables. That way they’ll be packed with flavour – and good for you too!
Jerusalem Artichoke & Vegetable Soup
This recipe has been provided by Moelyci. They operate a box scheme in Gwynedd.
Leek And Red Onion Canneloni
This delicious autumn recipe uses in-season leeks and red onions, to make a change from the usual spinach and ricotta canneloni.
Balsamic Salad of Roasted Leek and Peppers
Here is a gorgeous recipe from the Leek Growers Association.

This is a warm salad of chunky rounds of leek and pepper, oven roasted with thyme and oregano in a white balsamic vinegar and olive oil dressing and finished off with a liberal sprinkling of pine nuts, leaves of rocket and parmesan shavings.

Serve as a light lunch accompanied by some foccacia bread or as a first course.

Serves 4 Prep 15 minutes Cook 30 mins
Welsh Leek and Goats’ Cheese Rarebit
Here is a gorgeous recipe from the Leek Growers Association.

A variation on the classic recipe brings this traditional favourite bang up to date. Welsh goats’ cheese comes in a variety of guises. Choose a mild, creamy one without a crust so it will easily melt into the sauce.

Makes : 4 servings Preparation Time : 20 minutes Cooking Time : 10 minutes Oven Temperature : Medium hot grill
 
 

Pea Recipes

Cosy Baked Stuffed Apples
This recipe was suggested to us by our good friend Gill in London. It's a really comforting "old-school pud" that you can play around with, and which also works brilliantly for breakfast times.
Beetroot Hummus
Beetroot is one of those vegetables that seems to quickly build into gluts.

There's only so much you can pickle or bake, before you start to get bored.

So here's a quick and nutritious recipe to use up cooked beetroot and add a new twist to a traditional dish.

Hummus is a staple of Middle Eastern cookery. Its blend of chick peas and sesame seeds are a valuable source of calcium, protein, vegetable fats, iron and B vitamins. The addition of beetroot increases the vitamin C content and adds magnesium. All of which combines to make this pretty much a super-food.

The pretty pink colour makes it fun for kids, so you might even be able to persuade little ones to eat this on toast or with fresh veg sticks!

You can either make this from scratch, with dried chick peas and fresh beetroot or you can whiz it up in 5 minutes using pre-cooked beetroot and a can of chick peas / frozen chick peas.

Broad Beans Quinoa
This is a delicious recipe for both broad beans and quinoa. It takes less than 15 minutes to make and works well as a delicious lunch or a summer party dish.
Broccoli And Peanut Butter Soup
This might sound like a strange combination, but it works really well. You can use mature broccoli heads or sprouting broccoli for this recipe – whatever you’ve got to hand.
Sprouting Broccoli Stir Fry
This is a great way of using in-season sprouting broccoli and end-of-season, stored carrots. My favourite way of eating this is with Thai-style bean curd, but firm tofu or Halloumi cheese both work well, too. It’s a really quick meal – just 10 minutes – yet is filling and tasty.
Cracked Bulgar Wheat With Broccoli & Cream Cheese Sauce
This is a lovely recipe which makes a great lunch.
Cracked bulgar wheat is easy to cook and is available even in supermarkets nowadays. If you don't have any, you can substitute couscous or quinoa.
This recipe works well with tenderstem broccoli (picked before full heads form) or purple sprouting broccoli, later in the year.
 
 

Yoghurt Recipes

Beetroot Soup (Borscht)
This recipe is a great way of using end of season beetroot. It is simple and delicious - just beware its staining potential!
The potatoes are optional and aren't usually included in the traditional Borscht recipe, but they help thicken the soup, which makes it less messy for kids to eat.
Rye Bread
Rye bread is much darker than normal white bread or wholemeal. It makes a really delicious loaf and rarely lasts more than 2 days in our house. It's about the only thing I can get my toddler to eat, if he's teething!
Butterbean and Pumpkin Seed Dip
The pumpkin seeds and sunflower oil mean this dip is packed with healthy omega fatty acids, as well as essential vitamins and minerals. The butterbeans give it a protein-packed, creamy texture and the lemon juice gives it a real lift. And the best bit is it only takes a few minutes to make!
Cauliflower Chickpea Pitta Pockets
This is a lovely way of enjoy cauliflower. The chick peas give the meal a nutty flavour and the watercress means it’s packed with nutrients. If you can get hold of tahini (sesame seed butter), it adds to the flavour and is also full of calcium and essential fatty acids.
Chicory Dips
Chicory (endive) is a bitter tasting salad crop which is often avoided, because people aren't sure what to do with it. You can cook chicory a bit like celery or use it, as described in this recipe, for serving your favourite dips.
Cucumber And Feta Salad
A simple and delicious recipe for cucumbers. The combination of flavours brigtens up a summer lunch.
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge