This is such an easy dinner to make, cooked all in one pan so there’s hardly any washing up.  This dinner came from the Hairy Bikers One pot wonders recipe book and is perfect for a mid-week dinner.

Ingredients:

• 25g salted butter
• 400g baby potatoes, halved
• 2 leeks, sliced
• 2 tarragon sprigs
• 100ml white wine
• 200ml chicken stock
• 100ml double cream
• 150g frozen peas
• 4 cod fillets
• Salt and pepper

Method:

1. Melt the butter in a large lidded saucepan or casserole dish, add the potatoes and leeks.  Season with salt and pepper and cook for a few mins, stiring regularly.
2. Add the tarragon and pour in the white wine and cook for 5mins.  Add the stock and bring to the boil.
3. Add the peas, cover the pan and turn down the heat and simmer until the vegetable are tender, this should take around 20mins.
4. Add the double cream, place the cod fillets on top and cook for a further 10 – 15mins until the cod is cooked through. Serve immediately.

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