Celebrate St David’s Day with our springtime recipes
Leeks have starred on the back of a £1 coin, so deserve to be treated with reverence. When better to cook with them than on St David’s Day on 1 March?
Salmon with leek & parsnip mash
Serves 4 Prep 10 mins Cook 25 mins 4 x 130g salmon fillets
1 lemon, zested and juiced
2 tbsp thyme leaves
1kg parsnips, chopped
4 tbsp fromage frais
1 tbsp olive oil
2 leeks, thinly sliced
1 Heat oven to 200C/180C fan/gas 6. Put the salmon fillets in a roasting tin, pour over the lemon juice and scatter over half the zest and half the thyme. Season, then roast for 15 mins until the salmon is cooked through.
2 Meanwhile, boil a lightly salted pan of water and cook the parsnips for 15 mins until tender. Drain, then mash with the rest of the lemon zest and the fromage frais. Keep warm.
3 Heat the oil in a non-stick frying pan. Cook the leeks over a medium heat for 6- 8 mins, adding a splash of water and covering with a lid after 5 mins, until soft. Stir the leeks into the mash, then serve with the salmon, scattered with the remaining thyme leaves. PER SERVING 452 kcals, fat 21g, saturates 4g, carbs 34g, sugars 16g, fibre 13g, protein 33g, salt 0.2g