Creamy Leek and Butter Bean Hotpot
with Buttery Peas
Spring has sprung! A new season of veg is ready for our plates, which is why we've created this Creamy Leek and Butter Bean Hotpot. Making the most of fresh peas and sweet leeks, this fibre-filled hotpot is sure to put a spring in your step.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Leek
2 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
15 grams
Vegetable Stock Paste
(Contains Celery)
150 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
120 grams
Peas
Not included in your delivery
50 milliliter(s)
Water for the Sauce
10 grams
Butter
Nutritional information
Utensils
Instructions
Bring a large saucepan of water with 1/2 tsp salt to the boil. Peel and slice the potatoes into 1cm thick rounds.
Once boiling, add the potato slices to the water and simmer until you can easily slip a knife through, 8-12 mins.
Once cooked, carefully drain in a colander and set aside.
While the potatoes boil, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.
Heat a drizzle of oil in another large saucepan on medium-high heat. Once hot, add the leek and season with salt and pepper.
Cook the leek, stirring occasionally, until softened, 4-6 mins.
Once softened, add the garlic to the leek and fry for 1 min more.
Meanwhile, preheat your grill to high.
Stir the butter beans, Dijon mustard (add less if you'd prefer), vegetable stock paste, water for the sauce (see pantry for amount), half the creme fraiche and half the hard Italian style cheese into the leek pan. Season with salt and pepper.
Simmer until thickened slightly, 2-3 mins.
Spoon the creamy leek filling into an appropriately sized ovenproof dish, then layer the cooked potato slices over the top.
Spread the remaining creme fraiche over the potatoes and sprinkle over the remaining cheese, then season with salt and pepper.
Grill until golden and bubbling, 4-6 mins.
In the meantime, wipe out the (now empty) frying pan and return to medium-high heat (no oil).
Add the peas and butter (see pantry for amount). Season with salt and pepper.
Cook until the butter has melted and the peas are piping hot, 2-3 mins.
Share the creamy leek and butter bean hotpot between your serving plates.
Serve with the buttery peas alongside.
Enjoy!
