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Jamie's spring veg stew recipe

4 ratings

In partnership with Jamie Oliver

Jamie says: "This gorgeous one-pot is a celebration of spring. Inspired by the Italian dish ‘vignole’, I’m putting seasonal veg front and centre in this special centrepiece. New potatoes, asparagus and leeks are elevated with a twist of lemon and a grating of Parmesan, and served with crusty bread for dunking." See method

Serves 4
Takes 50 minutes
309 calories / serving
Healthy

Ingredients

2 leeks
2 tbsp olive oil
500g new potatoes
1 chicken or vegetable stock cube
30g Parmesan, plus the rind
180g asparagus
350g frozen peas
1 lemon
30g pack fresh flat-leaf parsley
extra-virgin olive oil, to serve

2 of your 5-a-day and a source of protein, which supports the maintenance of normal bones

Each serving contains

Energy
1290kj
309kcal 15%
Fat
11g 16%
Saturates
3g 15%
Sugars
8g 9%
Salt
0.9g 15%

of the reference intake
Carbohydrate 41.9g Protein 13.8g Fibre 7.8g

Method

Trim, wash and finely slice the leeks. Place in a large saucepan with the olive oil, and cook on a low heat for 15 mins until soft and sweet.
Scrub and chop the new potatoes into quarters, then add to the pan. Dissolve the stock cube into 1ltr of boiling water, pour over the leeks and potatoes, and add the Parmesan rind. Bring to the boil, cover and simmer for 20 mins, until the potatoes are tender.
Snap the woody ends off the asparagus, then roughly chop the stems, leaving the tips intact. Add to the pan, along with the peas, and cook for 3 mins. Finely grate in half the Parmesan and the zest and juice of half the lemon. Season to perfection with sea salt and black pepper.
Finely chop the parsley. Divide the stew between bowls, discarding the rind, then finely grate over the remaining Parmesan. Drizzle with extra-virgin olive oil and scatter over the parsley. Cut the remaining lemon half into wedges for squeezing.

See more Jamie Oliver recipes