Ingredient:
30 g (1 oz) butter
2 tbsp olive oil
500 g (1 lb) young leeks, trimmed and thinly sliced
12 celery stalks, thinly sliced on the diagonal
Salt and black pepper
2 tbsp snipped fresh chives
125 g (4 oz) salted cashew nuts, to garnish
Method:
Melt the butter with the olive oil in a wok or large frying pan.
When the butter is foaming, add the leeks, and cook over a high heat, stirring occasionally, for 5 minutes.
Add the celery, and cook for 3-5 minutes. Season with salt and pepper, then stir in the snipped fresh chives. Garnish with the salted cashew nuts, and serve at once.
30 g (1 oz) butter
2 tbsp olive oil
500 g (1 lb) young leeks, trimmed and thinly sliced
12 celery stalks, thinly sliced on the diagonal
Salt and black pepper
2 tbsp snipped fresh chives
125 g (4 oz) salted cashew nuts, to garnish
Method:
Melt the butter with the olive oil in a wok or large frying pan.
When the butter is foaming, add the leeks, and cook over a high heat, stirring occasionally, for 5 minutes.
Add the celery, and cook for 3-5 minutes. Season with salt and pepper, then stir in the snipped fresh chives. Garnish with the salted cashew nuts, and serve at once.
