Peas with baby leeks, Parma ham and tarragon

  • serves 4
  • Easy

Classic with a twist, this braised pea and leek dish is inspired by a classic French dish. If using baby onions, make it easier to remove the skins by pouring a kettle of water over them and leaving for 5 minutes. The crispy Parma ham looks good but also adds a lovely saltiness to the creamy green veg.



  • baby leeks 8, peeled
  • butter
  • chicken stock 200ml
  • frozen peas 500g
  • double cream 142ml pot
  • tarragon chopped to make 2 tbsp
  • parma ham 6 slices, grilled until crisp


  • Step 1

    Cook the leeks or onions in a large wide pan with a knob of butter and a little seasoning for about 5 minutes until just starting to colour. Add the stock, cover and simmer until leeks are tender and the stock has reduced. Add the peas, cream and tarragon and simmer uncovered until the peas are cooked. Serve scattered with the crisp Parma ham.

Nutritional Information

  • Kcals 341
  • Carbs 14.1g
  • Protein 16.1g
  • Fat 24.9g
  • Salt 1.39g
  • Fibre 7g