Lovely leeks

Recipes to celebrate St David's Day on 1 March

SPAGHETTI WITH LEEKS, PEAS & PESTO

A brilliantly tasty, cheap supper that's on the table in under half an hour.

Serves 2 (easily doubled) Prep 10 mins Cook 15 mins VEGETARIAN

175g spaghetti

140g frozen peas

1 tbsp olive oil

2 large trimmed leeks, about 250g, thinly sliced

1 tbsp basil pesto freshly grated parmesan or vegetarian alternative, to serve (optional)

1 Cook the spaghetti following pack instructions, adding the peas for the final 2 mins of the cooking time.

2 Meanwhile, heat the oil in a frying pan, add the leeks, then cook gently for about 5 mins until softened. Stir in the pesto and 3 tbsp pasta cooking water, then simmer for a few minutes.

3 Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between two warmed bowls and sprinkle with a little grated cheese, if using.

PER SERVING 447 kcals, fat 10g, saturates 2g, carbs 75g, sugars 8g, fibre 9g, protein 18g, salt 0.11g

SALMON, LEEK & POTATO TRAYBAKE

Serves 2 Prep 5 mins Cook 35 mins

250g baby potatoes, thickly sliced

2 tbsp olive oil

1 leek, halved and sliced

1 garlic clove, crushed

70ml double cream

1 tbsp capers, plus extra to serve

1 tbsp snipped chives, plus extra to serve