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Serves 2-3 * 2 leeks, sliced
* 2 garlic cloves, minced
* 1 tsp fennel seeds
* 1 jar of butter beans
* 250ml chicken stock
* 1/2 tbsp Dijon mustard (optional)
* 1 lemon
* 100ml single cream
* Handful of parsley, chopped
* Chives, chopped, to garnish 1. Heat some oil in a pan, add the leeks and fry until soft.
2. Add the garlic and fennel seeds and fry for another few mins.
3. Add the jar of butter beans with their stock, then add the chicken stock and Dijon mustard. Stir well and simmer for...
