skip to Main Content

Creamed Leeks With Bacon and Cheddar

(serves 4 to 6)


4 rashers of smoked bacon, cut into strips

75ml of white wine

150ml of double cream

4 leeks, thinly sliced

1tbsp of whole grain mustard

80g of strong cheddar, grated


Heat some oil in a pan over a medium-high heat. Fry the bacon for 5 mins. Turn down the heat. Add the white wine and simmer to a glaze. Add the double cream and reduce by half. Add the leeks and simmer for 10 mins. Stir in the mustard, cheddar and season.

Perfect with all your favourite Sunday roasts.


Back To Top