Spring leeks and peas

A tasty way to serve seasonal leeks

It’s lovely to discover new favourite dishes, and this leek side, which I created as part of my Easter meal, is really easy to do, delicious, and makes a nice addition to any family meal, especially a roast dinner.

The great thing about leeks is that they are grown in the UK, they are cheap to buy and they have loads of flavour!


My Recipe

Serves: 4-6
Syns: none
Healthy Extra:


  • 4 leeks, trimmed, tough outside layers removed, and chopped
  • 2 handfuls frozen peas
  • 4 spring onions, topped and tailed and finely chopped
  • 100ml vegetable or chicken stock
  • salt to taste
  • Spray oil or low calorie cooking spray (I used butter Frylight)


  1. Spray a pan (one that has a lid) with spray oil or low calorie cooking spray, an bring up to heat
  2. Add in the leeks, stir fry for a minute, then turn the heat down low, cover with a lid, and gently cook for 7 minutes.
  3. Remove the lid, add in the stock, spring onions and peas, and cook gently for a further 7 minutes, stirring gently every now and again.
  4. Add a little salt and serve!

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