30 mins
Not Too Tricky
serves 4
About the recipe
This gorgeous one-pot stew is a celebration of spring. Inspired by the Italian dish vignole, I’m putting seasonal veg front and centre in this special centrepiece. New potatoes, asparagus and leeks are elevated with a twist of lemon and a grating of Parmesan, and served with crusty bread for dunking.
Ingredients
2 leeks
olive oil
500g new potatoes
1 organic chicken or vegetable stock cube
30g Parmesan cheese, plus the rind
180g asparagus
350g frozen peas
1 lemon
1 bunch of flat-leaf parsley (30g)
extra virgin olive oil, to serve
optional: crusty bread, for dunking
Top Tip
To make this vegetarian, use a veg stock cube and a vegetarian hard cheese in place of the Parmesan.
Method
- Trim, wash and finely slice the leeks. Place in a large saucepan with 2 tablespoons of olive oil, and cook on a low heat for 15 minutes, or until soft and sweet.
- Scrub and chop the new potatoes into quarters, then add to the pan. Dissolve the stock cube into 1 litre of boiling water, pour over the leeks and potatoes, and add the Parmesan rind. Bring to the boil, cover and simmer for 20 minutes, until the potatoes are tender.
- Trim the asparagus, then roughly chop the stems, leaving the tips intact. Add to the pan along with the peas and cook for 3 minutes. Finely grate in half the Parmesan, the zest of half the lemon and squeeze in the juice. Season to perfection with sea salt and black pepper.
- Finely chop the parsley. Divide the stew between bowls, discarding the rind, then finely grate over the remaining Parmesan. Drizzle with extra virgin olive oil, scatter over the parsley, serve with lemon wedges and some crusty bread, if you like.
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