Name: Swede, leek and smoky bacon boulangère
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: French
Ingredients: 50g butter plus extra for the dish; 6 rashers of streaky smoky bacon sliced; pinch of dried chilli flakes; 1 tsp chopped rosemary leaves; 2 large leeks halved lengthways, washed and chopped; 1kg (2 small or 1 large) swede peeled and thinly sliced; 300ml chicken or vegetable stock; 4 tbsp white breadcrumbs; 2 tbsp grated parmesan; ½ tsp rosemary leaves

A swede, leek and smoky bacon boulangère in a casserole dish

50g butter
plus extra for the dish
6 rashers of streaky smoky bacon
sliced
pinch of dried chilli flakes
1 tsp chopped rosemary leaves
2 large leeks
halved lengthways, washed and chopped
1kg (2 small or 1 large) swede
peeled and thinly sliced
300ml chicken or vegetable stock

BREADCRUMBS

4 tbsp white breadcrumbs
2 tbsp grated parmesan
½ tsp rosemary leaves

Method

step 1
Melt the butter in a pan then add the bacon, chilli and rosemary, and cook for a few minutes, then add the leeks and cook gently for 10 mins until softened. Season with salt and lots of black pepper.
step 2
Heat the oven to 190C/170C fan/gas 5 and butter a medium shallow baking dish. Layer up the slices of swede with some leeks and bacon in between, finishing with a layer of swede. Pour over the stock and cover tightly with foil.
step 3
Cook for 30 mins then remove the foil. Mix together the breadcrumbs, parmesan and rosemary, then scatter over the surface and cook for another 30 mins or until the swede is completely tender, then serve.