Browsing Tag

british leeks

Pea and Leek Linguini

Posted on March 21, 2022

Spring time Pea and Leek Linguini Recipe

Perfect for a week night recipe, this leek loaded creamy linguini is ready in just 15 minutes. Be sure to load up the leeks, garlic and peas in this recipe for a good dose of veg.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Leeks-I’ve chosen leeks for the bulk of this recipe as they work so beautifully with the cream. Be sure to sweat them down with the garlic before adding the cream to get rid of the harsh flavour of the two.

Garlic- What better ingredient in a pasta dish than garlic? I’ve opted for two large cloves but feel free to make that just one clove if you’re not too keen on the flavour.

Vegan Cream- This is easy to find in supermarkets now which is great, I’ve opted for a single cream.

Linguini- If you don’t have linguini simply swap for spaghetti. Be sure to save a mug full of the pasta water to add to the creamy leeks as this helps thicken the sauce and give it a gorgeous shine.

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Leek & Pea Linguini

An easy 15 minute pea and leek linguini recipe making the best of British Leeks. Simple week night pasta recipe that's simple to whip together in no time.

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Prep Time 5

Cook Time 15

Servings 2 people

Ingredients

1 large leek leafy green ends and all
3 cloves garlic
250 ml vegan cream
Large pinch salt
1/2 tsp cracked black pepper
100 g frozen or fresh peas
2 servings of spaghetti or linguini
Squeeze fresh lemon

Instructions

Start by chopping the chunky end of the leek into dice, then finely slice the leafy green ends, pop in a large pan with a drizzle of olive oil and the minced garlic
In a separate pot add the spaghetti or linguini with boiling water and a large pinch of salt, bring to boil for around 12 minutes
Sauté off the leeks and garlic for around 5 minutes before adding the cream, squeeze of lemon juice, salt and pepper and bring to a low simmer for around 10 minutes
Save the a ladle full of pasta water and add to the pot with the cream and leeks, then pour in the frozen peas for the final 2 minutes
Add in the cooked spaghetti / linguini and serve with a last pinch of salt and pepper to each dish

Video

https://lucyandlentils.co.uk/wp-content/uploads/2022/03/Leek-Pea-Pasta.mov

If you like this recipe why not try my Vegan Chicken and Leek Pie

Leek, Mushroom and Rice Creamy Soup

Posted on January 26, 2022

Leek, Mushroom and Rice Creamy Soup

A delicious and creamy winter soup using leeks, mushrooms, a few more veggies and some rice. It’s vegan friendly and perfect for the winter months to warm you right up. Naturally gluten free, this recipe is easy to make, perfect for batch cooking and can easily be chopped and changed to fit with what you have in your fridge.

Made in partnership with the British Leek Grower’s Association

What’s in the recipe?

Leeks- Partnering up with the British Leek Growers’ Association, I’m creating a range of recipes that make the most of this humble vegetable. I’ve used two in this recipe, one finely chopped and one chopped into thick dice. This offers a range of texture within the soup.

Mushrooms- You can use whatever mushrooms you have at hand, for this recipe I used chestnut mushrooms.

Vegan Cream- This is pretty easy to find in the supermarkets now, which is really handy. I’ve opted for a single cream.

Rice and Quinoa- I’ve used a microwavable pouch of rice and quinoa to add a bit of bulk to this soup / stew. Choosing a microwavable pouch helps keep timing low, but you can use a precooked rice if you prefer.

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Leek, Mushroom and Rice Creamy Soup

A delicious and creamy winter soup using leeks, mushrooms, a few more veggies and some rice. It's vegan friendly and perfect for the winter months to warm you right up. Naturally gluten free too.

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Prep Time 10

Cook Time 18

Servings 4 people

Ingredients

1 tbsp plant based butter
2 leeks one finely chopped, one diced
3 shallots finely chopped
4 cloves garlic minced
250 g mushrooms roughly chopped
1 red pepper bite size pieces
2 stick celery finely chopped
200 g pouch rice and quinoa mix
250 ml plant based single cream
700 ml boiling water mixed with stock cube
1 tsp dried sage
1 tbsp smoked paprika
1 tsp tamari optional
Salt and pepper to taste

Instructions

Start by prepping and chopping the vegetables
Heat the butter in a large pot, add in the celery, leeks and shallots and fry for around 5 minutes before adding in the garlic, pepper and mushrooms
Once they have been frying for a further 5-8 minutes add the tamari, smoked paprika and sage, pop the kettle onto boil and mix the boiling water with the stock cube
Pour in the stock, vegan cream and season generously with salt and pepper, pop the lid on and leave to simmer on a low heat for around 10 minutes
Taste test adding a little more seasoning or spices to the pot if needed, then microwave the pouch of rice and quinoa, add to the soup and stir together
Taste test one last time and serve up with a garnish of your favourite fresh herbs.

If you like this recipe, why not try my Curried Lentil and Leek Soup.

curried lentil and leek soup vegan recipe lucy and lentils

Dinner Lunch & Light Bites Recipe

Gnocchi, Leek and Butternut Bake

Posted on January 6, 2022

Gnocchi, Leek and Butternut Squash Baked Dish

A hearty creamy recipe made with gnocchi leek and butternut squash, perfect for winter cooking. No cream needed for this recipe, just a few key ingredients and you have a delicious recipe to enjoy.

This recipe is created in partnership with the British Leek Growers’ Association.

What’s in the recipe?

Leeks- I think leeks work brilliantly in this recipe as they work with the cream to give a delicious flavour.

Butternut- Due to the season, I’ve used butternut however any squash will work for this recipe.

Gnocchi- Dried gnocchi will work a little better for this recipe as it won’t overcook. When you use fresh, you can just add it straight to the baking dish. Just swap the starchy water for water in that step of the process.

Seeds- The key to this recipe is adding a delicious topping. Nutritional yeast will also work, vegan parmesan or any kind of toasted nuts.

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Gnocchi, Leek and Butternut Bake

A hearty creamy recipe made with gnocchi leek and butternut squash, perfect for winter cooking. No cream needed for this recipe, just a few key ingredients and you have a delicious recipe to enjoy.

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Prep Time 5

Cook Time 40

Servings 2 people

Ingredients

450 g gnocchi
½ tsp dijon mustard
1 tsp garlic powder
1 tbsp plain flour
1 heaped tbsp butter vegan
A pinch of parmesan vegan
For roasting
½ butternut squash diced
1 leek diced
3 fresh sage leaves roughly chopped
1 tbsp olive oil
Salt & pepper to season
2 tbsp sunflower seeds
1 tsp fried parsley

Instructions

Preheat the oven to 200°C.
Chop the butternut and leek into 3cm thick pieces, add to a roasting tray with the olive oil, chopped sage leaves, salt and pepper. Toss together then roast for 35 minutes.
Prep the gnocchi by adding to a pot of boiling salted water and boil for 2 minutes or until the gnocchi floats to the surface. Be sure not to overcook it.
Drain off the gnocchi leaving a ladleful of water in the pot (around 250ml) and put the cooked gnocchi in a bowl to the side.
Add the butter, dijon mustard, garlic powder and flour to the pot of gnocchi water and whisk together until smooth. Then add the gnocchi back in and stir in the sauce.
Once the leek and butternut is baked add the pot of gnocchi and sauce to the baking dish, stir together. Generously season with salt and pepper. Sprinkle over the sunflower seeds and dried parsley then return to the oven for around 10 minutes to finish baking.
Stir just before serving and garnish with more cracked black pepper. If you like, add a sprinkling of parmesan (dairy or vegan) to each bowl, to finish.

Notes

You can use dried gnocchi for this recipe. It will work slightly better as fresh gnocchi can go a little mushy when overcooked.

If you like this recipe why not try my Leek and Pumpkin Risotto

Dinner Recipe

Roasted Pumpkin and Leek Risotto

Posted on November 4, 2021

Roasted Pumpkin and Leek Risotto

This risotto recipe stars roasted pumpkin and leeks to make a delicious bowl of comfort food with loads of flavour and brilliant for autumn cooking. I’m working with the British Leek Growers’ Association to create a handful of recipes focusing on the versatility of leeks in every day cooking.

What’s in this recipe?

Leeks- Swapping onions for leeks in this recipe as they give a delicious sweet flavour that works with the pumpkin. I’ve chopped them really finely for this recipe to sweat down in a pot at the start of the recipe.

Pumpkin- It’s autumn when I’m writing up this recipe and millions of pumpkins are thrown in landfill every halloween. Make sure to use up your pumpkin in a tasty recipe such as this one. I’ve roasted the pumpkin as I think that it’s the best way to enjoy pumpkin as it caramelises whilst baking.

White wine- For a while I tried making risotto without wine and have come to the conclusion it just doesn’t work without it! You don’t have to use anything fancy, but it definitely helps with the recipe to include it.

Arborio – For a good risotto you want the correct rice. Using arborio will give you a creamy risotto as it has a higher starch content. You want to add the stock a little at a time as it likes to absorb slowly.

Cooking tips:

Add the stock slowly: Risotto rice (arborio) loves to absorb liquid slowly. A good tip is to add around 250ml of the stock at a time until it has absorbed it, then add the next ladle full.

Roast the squash– I like roasting the pumpkin as it gives a delicious caramel like flavour to it. You can cube it into small pieces and simply add it to the risotto along with the leeks, however I love to add it in at the end once roasted.

Sweat off the leeks- You can use butter or olive oil to sweat off the finely diced leeks depending on preference, if you put the lid on top of the pot it’ll help create steam to sweat them down.

Use those pumpkin or squash seeds- Don’t throw away the seeds from the pumpkin, simply remove the stringy bits of the pumpkin that holds it together, place on the tray with the pumpkin and roast for around 15 minutes

Top with fresh herbs and extra virgin olive oil- I love risottos when they have fragrant herbs and rich extra virgin olive oil on top of each serving.

Roasted Pumpkin and Leek Risotto

A delicious risotto for autumn with pumpkins being full in season. Vegan friendly, comfort food and easy to make this recipe is perfect for batch cooking.

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Prep Time 10

Cook Time 32

Servings 2 people

Ingredients

1 small pumpkin cut into 3cm cubes
1 tbsp olive oil
1 tsp dried thyme and dried sage
Save the pumpkin seeds to roast
2 leeks around 220g
2 tbsp of butter vegan or dairy
3 large cloves garlic minced
1 tsp chopped fresh thyme
120 g arborio rice
250 ml white wine
900 ml vegetable stock we use boiling water and stock cube
Generous pinch of salt and pepper to season
1/2 lemon squeezed
fresh parsley

Instructions

Preheat the oven to 200°C
Chop the pumpkin, toss in the oil and herbs then roast on a tray for 40 minutes, turn over after around 30 minutes
Prep the ingredients for the risotto, then add the leeks to a large pot with the butter and sweat down for around 5 minutes
Add the minced garlic, continue to fry for two minutes before adding the arborio rice, fresh chopped thyme and toss until coated
Add the white wine and allow the rice to absorb, followed by adding a ladle full of the vegetable stock at a time until each bit has been absorbed by the rice, season generously with salt and pepper
For the final ten minutes of baking, add the pumpkin seeds to the tray of pumpkin and allow to roast
Once the rice has fully absorbed the stock add the roasted squash to the pot, squeeze in 1/2 lemon juice, season again to taste and serve up. Top with the toasted pumpkin seeds and chopped walnuts

Video

https://www.instagram.com/p/CVlKsZrjsEp/

If you like this recipe why not try my 15 minute Leek and Crispy Tofu Stir Fry