January 31, 2019


Leeks - 5
Large yellow peppers - 2
Large red pepper - 1
Butter - 40 gms
Salt and white pepper
Virgin olive oil - 1 tbsp
Fresh mixed herbs - 1 1/2 tbsp


  • Top and tail the leeks and remove any tough outer leaves. Wash the leeks carefully to remove any grit, then slice them into thin rounds.
  • Halve and deseed the peppers and then slice them thinly into strips.
  • Melt the butter in a pan with 3 tbsps of water, then add the leeks and a little salt.
  • Cover the pan and cook the leeks over a medium heat for 8-10 minutes until tender.
  • Uncover the pan, add the oil and raise the heat. Saute the peppers for 2 minutes. 
  • Add a little more water. lower the heat and cook for 2 minutes more until the peppers are soft and there is a sweet sauce in the pan. 
  • Add the herbs, season and serve.

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