I love this recipe, the combination of leek, cheese and bacon is a classic one, and it matters not if one of those three is removed. If you are a vegetarian, or a cooking for vegetarians don't worry about removing the bacon, the flavour will be just as good without. Also, try and find vegetarian cheeses. Personally I like to use a crumbly cheese such as cheshire or caerphilly cheese, but any cheese will work well. I like to serve this with mounds of mashed potato, or a baked potato. The quantities shown in this recipe serve 4
Ingredients
- 400g Leeks, trimmed and sliced
- 200g Bacon, chopped
- 400ml Vegetable stock
- 100ml Single cream
- 2 tsp Wholegrain mustard
- 75g Breadcrumbs
- 50g Oats
- 2 tbsp Fresh parsley, chopped
- 125g Cheese, grated or crumbled
Method
- Lightly fry the bacon and leeks for 5 minutes, or until the bacon is thoroughly cooked.
- Add the stock, cream and mustard and simmer over a low heat for 15 minutes, or until the leeks are softened.
- Transfer to an oven-proof dish, and cover with the breadcrumbs, oats, cheese and parsley.
- Bake in an oven at 180 degrees C for 20 minutes, or until teh top is golden.