The Recipe

This is a recipe I came up with when I was stuck for something to serve with a main meal. The rich flavours of the dish may pleasantly surprise you because of its simplicity. Our first-born son loved this liquidised as baby food, missing out the salt.


3 large leeks

1 can chopped tomatoes

50g pine kernels

2 tbsps Olive oil

2 tsps Sesame oil

Salt & pepper


Prepare the leeks by slitting them down their length and washing them carefully, and then cut them into 2cm pieces. Heat the oils together in a deep frying pan or skillet and add the pine kernels. Fry over a medium heat until the kernels are golden brown, and immediately remove them from the oil with a slotted spoon and place them to one side. Make sure they don’t burn.

Reheat the oil, and add the leeks. Fry over a high heat for a few minutes or until they start to brown in places. Then add the tomatoes. Bring back to the boil, then add the pine kernels. Season to taste. Cover and simmer for 30 minutes.

Serves 4, with a main meal.