Sautéed Leeks with Pumpkin Seeds and Steamed Sugar Snap Peas

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

I much prefer sugar snap peas to mange tout, but either can be used.


  • 175–250g (6–8oz) sugar snap peas
  • 25g (1


Pinch off the ends of the peas and put the peas on one side.

Melt the butter with the olive oil in a deep sauté pan over a medium heat. Add the prepared leeks and the pumpkin seeds and stir often until the leeks are soft but not browned. Season with salt and plenty of black pepper. Meanwhile, bring a saucepan of salted water to the boil, add the prepared peas and boil for a few minutes