Leek & Bacon Pie
What to do with your freshly harvested leeks?
This is a Tana Ramsay recipe — yes she who is Gordon’s wife and must be a saint. Her ‘Family Kitchen’ cookbook gets a good workout in our the CFT_Kitchen.
This is a tasty tasty and filling dish, perfect with a very tasty seeded loaf from local bakers Sprout, Istra bacon (from Musk which we’re going to call local) and a bottle of Pinot Gris. And the children loved it the following day.*
4 large potatoes (we used Dutch Creams)
2 tsp wholegrain mustard (we used Poupon as recommended)
150g mature cheddar
200g streaky bacon
100g sliced button mushrooms (we used more as we love mushrooms at CFT_Tea Time)
570ml stock (that’s a pint in old money)
1 lemon, juice & zest
Salt & pepper to taste
Preheat Oven — 190°C
Peel spuds — parboil then slice thinly once cooled
For cheese sauce
Melt butter, add flour and make a roux. Add the milk and keep stirring/whisk until it simmers and thickens, turn down the heat and add the mustard, stir in cheese and continue to stir until sauce is thick and creamy. Cover and leave until ready to use.
For the filling
Melt butter, add the bacon pieces and fry gently for a few minutes. Add the leeks and mushrooms and continue to fry until leeks are soft but not brown.
Add flour and fry for a further minute, add the stock and lemon juice & zest. Bring to the boil then simmer until the sauce is tick and smooth. Season and add the nutmeg.
Tip the filling into your ovenproof dish and layer the potato on top. Pour over the cheese sauce and place in the oven to cook for 25-30 mins. The top should be bubbling and slightly crispy. For a the final 5 minutes place under the grill to crisp.
*Oh alright, so #2 did do some grizzling.