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.