Recipe

A vegan twist on the hearty classic.

Serves: 2 people   |   Prep time: 5 minutes   |   Cooking time: 30 minutes

Fusion   |   Main   |   Vegan

  

Ingredients

• 2 Plant Menu No-Chicken Kievs
• 1 small Leek
• 70g Asparagus Tips
• 50g Garden Peas, defrosted and at room temperature
• 2 tbsp Olive Oil
• 150ml White Wine
• 10g Thyme, chopped
• Salt and Pepper

  

Method

1. Preheat the oven to 200°C/180°F/Gas Mark 6.
2. Cook the kievs as per the pack instructions and whilst they are cooking cook the greens.
3. Trim the asparagus taking a centimetre off the bottom. Trim the base of the leek and remove some of the outer pieces so you have a baby leek, slice it widthways then lengthways.
4. Take a heavy-based frying pan and heat it on a high heat and add the leek and the wine, season well and cover for a few minutes. Once the wine is nearly all cooked off, add the peas, olive oil and thyme and allow the very hot pan to begin charring the vegetables and crisping the thyme.
5. Serve whilst piping hot alongside the cooked kievs.