• 6 large leeks, washed and cut diagonally into 6cm pieces
  • 50g blue cheese, crumbled
  • 500ml double cream
  • 1 tbsp Dijon mustard

Crispy topping

  • 75g diced pancetta
  • a few sprigs rosemary, finely chopped
  • a pinch dried chilli flakes
  • 50g breadcrumbs
  • olive oil


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6.

  • STEP 2

    Put the leeks into a 15 x 20cm baking dish, packing them in tightly as they will shrink when cooked.

  • STEP 3

    Mix the crumbled blue cheese, double cream and mustard in a bowl with a little salt and lots of black pepper.

  • STEP 4

    Pour over the leeks, cover with a double layer of foil and bake for 1 hour 30 minutes until the leeks are very soft.

  • STEP 5

    Put the pancetta into a cold frying pan then fry over a medium heat for 10 minutes until really crisp.

  • STEP 6

    Add the rosemary and chilli flakes, and cook for 1 minute.

  • STEP 7

    Put the breadcrumbs in a bowl, tip in the pancetta, including all of its fat, and mix well.

  • STEP 8

    Remove the foil from the leeks and cover evenly with the breadcrumbs and a drizzle of olive oil.

  • STEP 9

    Return to the oven for 15 minutes or until the breadcrumbs are golden.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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