Spring Peas with Potatoes, Herbs and Watercress

Ingredients

• Water

  Plain, clean water

  4 cup or 947g

• Yukon Gold Potatoes

  Freshdirect

  8 oz or 227g

• Salt

  Table

  1 dash or 0.4g

• Peas

  Green, frozen, unprepared

  4 cup or 536g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Mint

  Freshdirect

  2 tablespoon or 6g

• Chives

  Raw

  2 tbsp chopped or 6g

• Lemon juice

  Raw

  1 tsp or 5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Watercress

  Raw

  2 cup, chopped or 68g

Directions

1. Bring water to a boil in a medium saucepan. Add potatoes and a pinch of salt. Cook over moderately high heat until fork-tender, about 20 minutes.
2. Transfer potatoes to a plate with a slotted spoon and let cool, then halve or quarter any large potatoes.
3. Add salt to the potato water and bring to a boil. Add peas and cook over moderately high heat until tender, about 5 minutes.
4. Melt butter with oil in a large skillet over low heat. Add leek and cook until tender, stirring occasionally, about 5 minutes.
5. Reserve 1/2 cup of the potato cooking water, then drain peas and add them to the skillet. Add potatoes and reserved cooking water to the skillet and bring to a simmer over moderate heat, stirring.
6. Add mint, chives, lemon juice, and season with salt and pepper to taste.
7. Remove skillet from heat, stir in watercress, and serve.

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