Leeks are still in their prime and now they’re joined in the vegetable garden by the fresh, new growth of spring greens. These are the lighter, looser cousins of the winter cabbage and are lovely served simply with butter and a twist of black pepper. This all-in-one recipe is a classic flavour combination and always a hit (serves 10 children).
Ingredients
?1 medium leek, diced
?2 cloves garlic, minced
?5 sticks of celery, diced
?2 heads of spring greens (500g), stalks removed and leaves shredded
?250g free-range gammon ham, diced
?500ml single organic cream
?200g grated Cheddar cheese
?4 bay leaves ?
1 tsp fresh thyme leaves
?Ground white pepper
?1 tsp low-salt Marigold stock powder
?Wholemeal spaghetti or favourite pasta
Method
Boil a large saucepan of water with a splash of vegetable oil and two bay leaves. When it reaches the boil, add the pasta and cook according to the packet instructions.
Meanwhile, sweat the leek, garlic and celery in rapeseed oil until softened but not browned.
Add two bay leaves, the thyme and stock powder and stir through.
Now sprinkle in the spring greens and allow them to wilt over the gentle heat.
Stir in the cream, ham and a sprinkle of pepper if you are using it, then simmer very gently until the greens are tender and the flavour of the sauce has intensified.
Drain the pasta and serve the sauce on top with a sprinkle of grated cheese.
Menu planning: in season
In season at the moment are: Jerusalem artichokes, beetroot, cabbage, carrots, chicory, kale, leeks, parsnip, purple sprouting broccoli, rhubarb, sorrel, spring greens, spring onions, watercress.