Bay & bacon roast turkey with make-ahead gravy
Try this delicious way to prepare the Christmas bird, with bay leaves, lemon and stuffing - perfect flavours to compliment your festive dinner
Steamed leeks & peas with herby vinaigrette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 6 even-sized medium leeks(about 1kg)
- 350g frozen peas
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp clear honey
- 1 tsp Dijon mustard
- 2 tbsp finely chopped parsley
- 1 tbsp chopped mint
Nutrition: per serving
- kcal112
- fat5glow
- saturates1g
- carbs8g
- sugars4g
- fibre7g
- protein5g
- salt0.1g
Method
step 1
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.
step 2
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.
