Pea and potato stew with crispy salami recipe
Peas are a freezer staple that shine in this pea and potato stew. Fried slices of salami on top add a salty, addictive crisp to what's sure to be a family favourite
See method- Serves 4
- 15 mins to prepare and 35 mins to cook
- 270 calories / serving
Ingredients
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 celery sticks, diced
- 2 garlic cloves, diced
- 2 leeks, sliced
- 4-5 thyme sprigs
- 500g new or baby potatoes, large ones halved
- 1 lemon, zested and juiced
- 1 reduced-salt stock cube, made up to 600ml
- 50g salami slices (approx 5 slices)
- 200g Grower’s Harvest frozen garden peas
- 10g fresh flat-leaf parsley, roughly chopped
Each serving contains
- Energy
- 1135kJ 270.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 1.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 34.7gProtein 10.5gFibre 6.1g
Method
- Heat the oil in a large, heavy- based pan over a medium heat. Add the onion, celery, garlic, leeks and thyme; fry for 5-7 mins until the vegetables are soft.
- Add the potatoes, lemon juice and zest, and the stock. Simmer for 20-25 mins until the liquid has reduced by a third and the potatoes are tender.
- Meanwhile, heat a frying pan over a medium-high heat. Add the salami and fry for 1 min each side: the colour will darken and the salami will become crispy. Remove and set aside on a plate.
- Stir the peas into the stew, bring to the boil, then simmer for 3 mins. Remove the pan from the heat and sprinkle over the parsley; season. To serve, ladle into bowls and tear over the salami.
- See more Stew recipes
