Prep: 10 minutes

Cook: 25 minutes

Serves: 4

What You’ll Need:

• 1 tbsp oil
• 500g Leeks, trimmed, washed and sliced
• 300g pearled spelt
• 150ml white wine
• 500ml vegetable stock
• 75g hazelnuts, roughly chopped
• 100g garlic & herb soft cheese
• 2 tbsp chopped chives

What To Do:

• Heat the oil in a large frying pan and fry the leeks for 3 minutes until softened.
• Add the spelt and coat in the oil, stir in the wine and cook until reduced by half.  Gradually add in the stock, a little at a time and cook gently, covered for 20 minutes until just tender and the liquid has been absorbed.
• Stir in the nuts and soft cheese and heat through. Sprinkle in the chives and season to taste.

Cooks tip

Great served with chops or chicken breast or serve as a vegetarian meal.

Al Fresco Summer Supper recipes from Discover Leeks