It’s time to embrace comforting home cooked meals over the coming weeks and this Pea Shoot, Leek and Potato Bake from the team at West Yorkshire based salad growers WS Bentley ticks all the boxes. Warming and hearty but super quick to prepare, this dish makes a great side dish or quick lunch. For more recipe inspiration using their range of specialist salads visit www.wsbentley.co.uk
# To prepare the asparagus, blanch in lightly salted water and refresh in iced water. The action of partially boiling the asparagus for a few minutes and then cooling it rapidly will fix the chlorophyll contained in the vegetables and keep them bright green. This is recommended for all green vegetables. # Melt the butter in a pan, add the chopped onion and garlic, cook for a few minutes (keep stirring all the time not allowing the onion and garlic to brown). # Add the washed risotto rice and stir for 2 minutes. # Add white wine and cook for 5 minutes, stirring continuously until the wine has reduced by 2 thirds. # Add the vegetable stock, ladle by ladle, and cook on a low heat. Keep stirring the mixture with a wooden spoon, adding the stock slowly. Repeat the process until the rice is almost soft. # Chop the asparagus into inch long pieces. # Add the asparagus and leeks and cook until the leeks are just cooked. # Stir in the Whixley goat's cheese. # To serve, place in a large, warmed serving bowl, sprinkle on a little Whixley cheese and position the rocket leaves over the top.