From potato frittata with lamb noisette through to leek and pear tart, this Easter's recipes from British Leeks feature fresh, seasonal flavours and original ingredient combinations - to make the traditional Easter lunch that little bit different.
For the next three weeks in the build up to Easter, we'll have a new recipe with Leeks as a key ingredient. With preparation easy too - each recipe can be quickly put together in under 20 minutes - you've plenty of time to put your feet up with the family and chill. So, why not try one of the upcoming recipes or visit www.british-leeks.co.uk for more inspiration.
First of all here is a great starter:
Minted Leek and Pea Soup with Braised Lettuce
Prepared and ready to serve in minutes, this delicious creamy soup can be eaten warm or served cold depending upon the season.
Serves 4. Prep 10 minutes, cook 20 minutes.
575g medium leeks
trimmed and finely chopped
2 little gem lettuce hearts, roughly chopped
1 x 5ml tsp light and mild olive oil
1litre vegetable stock
250g frozen peas
light sprinkling sea salt and ground black pepper
230g Quark (virtually fat free soft cheese)
To garnish, a sprig of mink and leek twist.
Preparation: Lightly sweat prepared leeks, lettuce and mint with the melted butter and oil until softened. Add the vegetable stock and bring to a gentle simmer for five minutes. Add the peas and seasoning and cook for a further five minutes.
Season to taste. Blend until smooth with the quark. Return to the pan and warm until just warmed through, but do not allow to boil. Serve garnished with mint and leek.