6 leeks, each one cut on the angle into 5-6 pieces
250g frozen petits pois
50g cold butter
juice ½ lemon
Boil the leeks in salted water for 6 mins until tender, but still holding their shape. Drain, leaving a little water in the pan, then return the leeks to the pan. Place over a low heat and stir in the peas and butter,
cooking until the butter has melted and the peas are hot. Add the lemon juice, season with salt and
pepper and serve straight away.