A warming, nutritious, crunchy midweek treat Trim 850g of leeks, discarding the tough dark green leaves, then slice them into finger-thick pieces. Melt 40g of butter in a deep pan or casserole over a moderate heat and add the leeks. Cover with a lid and cook for about 10-15 minutes without letting them colour. A regular stir as they soften will prevent them from browning. Cut in half 150g of chestnut or brown cap mushrooms. Roughly chop 400g of tomatoes. When the leeks are soft, add the mushroom...
A warming, nutritious, crunchy midweek treat Trim 850g of leeks, discarding the tough dark green leaves, then slice them into finger-thick pieces. Melt 40g of butter in a deep pan or casserole over a moderate heat and add the leeks. Cover with a lid and cook for about 10-15 minutes without letting them colour. A regular stir as they soften will prevent them from browning. Cut in half 150g of chestnut or brown cap mushrooms. Roughly chop 400g of tomatoes. When the leeks are soft, add the mushroom...
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