Ten chefs - including The Grove’s Sam Rust, and two apprentice butchers - including Albert Rees Ltd’s Kieran Thomas earned praise from the judges in the National Chef of Wales final held yesterday ...

My braised leeks with parmesan and lemon is a fab way to make otherwise boring leeks, exciting. Another bonus with cooking vegetables this way, is you lock in most of the nutritional value ...

lemon zest, nutmeg) coming together in a mixing bowl. You’ll fry a few lardons, then soften leeks with thyme and add some frozen peas. The dumplings puff up in a pan of boiling water ...

Click here for even more one-pan meals. Risotto—the famously fussy yet oh-so-creamy debutante of rice dishes—is anything but weeknight-friendly. It’s a dish that demands your full attention.

Remove the risotto from the heat and stir in the parmesan, if using, along with the lemon zest ... Fold in the fish, peas and softened leeks, cooking gently for 6-8 minutes until the fish is ...

To make the risotto, melt the butter in a large saucepan, then add the onion, leeks and garlic. Sauté over a low heat ... Add 1 T butter and the preserved lemon, then season. Sauté until golden brown.

Stir in the peas, fresh mushrooms, butter, remaining cheese and chives in with the last broth addition. Place about 1/2 cup risotto into each of 4 shallow bowls. Top each with 1 piece fish ...

until the peas are tender and bright green, 3 to 5 minutes. Remove the skillet from the heat and stir in the lemon zest and juice. Keep warm. Make the chicken: Mince and mash the garlic and 1/4 ...

4. After all scallops have been seared, reduce heat to medium-high. Add one tablespoon of butter and the leeks, stir, and cook about one minute. Stir in peas and rosemary and season lightly with salt ...