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Pea and potato stew with crispy salami recipe

Pea and potato stew with crispy salami recipe

20 ratings

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
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    1135kj
    270kcal     14%

  • Fat

    11g 15%

  • Saturates

    2g 12%

  • Sugars

    11g 12%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 34.7g Protein 10.5g Fibre 6.1g

Method

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