Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Blue cheese leeks with crispy bacon breadcrumbs
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 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
Method
- 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.
