Olive Oil Braised Leeks & Peas with Feta and Dill

Serves: To serve 4

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

4 large - leeks

2½ fl oz - Olive Oil (plus more to serve)

2½ fl oz - Chicken (or vegetable) stock

1 - clove of garlic

- salt and freshly-ground black papper

6 oz - garden peas (fresh or frozen)

1 - lemon

1 tablespoon - roughly chopped dill fonds

4 oz - feta cheese

In preparation, peel and crush the garlic, and zest half the lemon. Make the chicken (or vegetable) stock from a stock cube.
Remove the coarser outer leaf (or leaves) from the leeks and trim away the dark greem leaves at the top. Remove the root section at the bottom. Discard these and cut the tender white stem into 4cm (1½") lengths. Wash well to make sure you have removed any trapped soil.
Heat the oil in a heavy-based pan and gently cook the leeks over a medium heat for about seven minutes. Don't allow them to colour. Add the stock and the garlic, bring to the boil, then immediately reduce the heat to low. Season with salt and freshly-ground black pepper then cover with a lid.
Cook for 10-12 minutes until the leeks are just tender (check with the point of a knife). Add the peas and cook until they are tender. If you are using frozen peas, you'll find that they require very little cooking - they more or less just heat through. Sprinkle with lemon zest and check the seasoning. Transfer to a bowl or shallow dish and scatter with dill and feta. Drizzle with more oil and serve.