Leeks and Walnuts

 

Ingredients

15g butter or vegan margarine
3 leeks, washed and finely sliced
30g broken walnuts
20g lemon thyme, chopped
Juice of half a lemon
Salt and pepper to taste

Method

01

In a large frying pan, gently heat the butter or margarine and add the leeks.

 

02

Gently sauté the leeks for five minutes then add the walnuts and continue to cook for another 5 minutes.

 

03

Finally add the lemon thyme, lemon juice and season with salt and pepper. Serve .

 

 

Ginger-glazed carrots

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

Ingredients

• 4 or 5 medium to large carrots
• large knob butter
• 330ml/12fl oz ginger beer
• pinch of caster sugar
• salt

Preparation method

1. Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then drain again thoroughly.
2. Put the carrots into a saucepan with the butter, and enough ginger beer to come about halfway up the carrots. Sprinkle over a little caster sugar and season with salt. Bring up to the boil, stirring occasionally, then boil until the ginger beer has more or less all boiled away, leaving the carrots glazed with a sweet, buttery gingery glaze. Taste and add more salt if needed.