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Jamie's spring veg stew recipe

Jamie's spring veg stew recipe

3 ratings

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


  • 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

  • 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


JO 155x255

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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