The mild sweetness of the summer peas and leeks are given a punch with the addition of wine and bresaola in this Matthew Evans recipe. Bresaola is a cured, lean beef available from selected delis, but can be substituted with prosciutto.






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  • 80 ml ( cup) white wine
  • 50 g butter
  • 4 baby leeks, white part only, halved widthwise, or 1 large leek, cut into 2–3 cm lengths
  • 8 sage leaves
  • 500 g (2½ cups) podded or 1 kg unpodded peas
  • 5 slices bresaola cut into strips (see Note)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Heat wine in a saucepan over high heat. Bring to the boil, reduce heat and cook for 2 minutes or until reduced to about half its original volume.

Add butter and leeks, cover and simmer for 10 minutes or until leeks are tender.

Stir in sage and peas, and cook, covered, for 3 minutes or until peas are tender; this will depend on how fresh they are. Add bresaola and stir well. Season and serve immediately.



• Bresaola, available from selected delis, is a type of cured lean beef. Substitute with prosciutto.


Photography by Alan Benson.


As seen in Feast magazine, Jan 2012, Issue 5. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.