Ingredients
- leeks 6 large, washed and cut diagonally into 6cm pieces
- blue cheese 50g, crumbled
- double cream 500ml
- Dijon mustard 1 tbsp
Crispy topping
- diced pancetta 75g
- rosemary a few sprigs, finely chopped
- dried chilli flakes a pinch
- breadcrumbs 50g
- olive oil
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6.
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Step 2
Put the leeks into a 15 x 20cm baking dish, packing them in tightly as they will shrink when cooked.
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Step 3
Mix the crumbled blue cheese, double cream and mustard in a bowl with a little salt and lots of black pepper.
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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.
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Step 5
Put the pancetta into a cold frying pan then fry over a medium heat for 10 minutes until really crisp.
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Step 6
Add the rosemary and chilli flakes, and cook for 1 minute.
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Step 7
Put the breadcrumbs in a bowl, tip in the pancetta, including all of its fat, and mix well.
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Step 8
Remove the foil from the leeks and cover evenly with the breadcrumbs and a drizzle of olive oil.
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Step 9
Return to the oven for 15 minutes or until the breadcrumbs are golden.
Nutritional Information
- Kcals 853
- Fat 78.8g
- Saturates 46.5g
- Carbs 18.6g
- Sugars 8.1g
- Fibre 7.2g
- Protein 13.9g
- Salt 1.6g