French home cooking spotlights peas with ham and versatile leeks

A French cooking blog presents a sweet‑savory recipe for fresh peas cooked with ham or lard, onion, olive oil, butter, flour and broth. The author, Annie, notes the dish is not in season, advises against over‑salting because the meat and broth are already salty, and suggests adding a leaf of green salad to the broth.

An interview with food writer Aime Kaniki highlights the leek as an inexpensive, year‑round vegetable. The piece details the leek’s mild flavor, nutritional profile (vitamins K and B9, fiber, low calories), and cooking tips such as separating the white and green parts, cleaning the layers, and using the greens in soups or stocks. It emphasizes the leek’s versatility for dishes ranging from gratins to bouillons while keeping meals budget‑friendly.