• 3 x 185g packs baby leeks, trimmed and halved lengthways and widthways
  • 2 tbsp olive oil
  • 2 cloves garlic, sliced
  • ½ tbsp fresh rosemary, chopped
  • 100ml white wine
  • 100ml vegetable stock, made with ½ vegetable stock cube
  • 75g smoked bacon rashers, chopped
  • 50g fresh white bread, torn into small chunks


  1. 1

    Preheat the oven to 200°C/gas mark 6. Put the leeks in a medium roasting tray, drizzle over half the oil, add the garlic and rosemary and shake to combine. Season with freshly ground black pepper and pour over the wine and stock. Roast for 30 minutes, turning occasionally until the leeks are tender and the liquid has cooked off.

  2. 2

    Meanwhile, dry fry the bacon over a medium heat for 3-4 minutes until crisp, then remove from the pan and set aside. Add the remaining oil and the bread to the pan and return to the heat. Cook, stirring, until crisp.

  3. 3

    To serve, transfer the roasted vegetables to a warm serving dish and scatter over the bacon and toasted croutons.

Nutritional Details

Each serving provides
  • Energy 469kj 112kcal 6%
  • Fat 6.0g 9%
  • Saturates 1.5g 8%
  • Sugars 2.3g 3%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 318kj/76kcal

Each serving provides

7.1g carbohydrate 2.8g fibre 6.2g protein

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