- a knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 2 leeks, trimmed and sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 8 rashers back bacon, fat removed and chopped
- 6 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 250g pack ricotta
Ricotta is an Italian cheese made from whey and traditionally a by-product of…
- 100ml single cream
- small bunch chives, chopped
- salad and crusty bread, to serve
Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm roasting tin with baking parchment. Melt the butter in a frying pan and cook the leeks for 8-10 mins until soft, adding a splash of water if they start to stick, then tip into a bowl. Add the bacon to the pan and fry for 5 mins until crisp. Add to the leeks and leave to cool.
Add remaining ingredients to the leeks and bacon, mix well and season. Pour into the lined roasting tin and cook for about 20-25 mins until set. Serve cut into squares with salad and crusty bread.
Make it veggieLeave out the bacon and add a handful of grated or crumbled strong cheese.