This is really simple side dish, that goes nice with meat or chicken.
80ml (1/3 cup) thin cream (optional)
Heat the oil in a medium saucepan over medium-high heat. Add the leek and cook, stirring, for 5-6 minutes or until slightly golden.
Add the peas, cream and stock. Bring to the boil. Reduce heat to low. Cook, stirring, for 2-3 minutes or until sauce thickens.
Remove from heat. Use a potato masher or fork to mash slightly. Taste and season with a little salt.