Ingredients
4 leeks
25g butter
125g bacon chopped into small pieces
1 tbsp oil
1 tbsp creme fraiche
salt and pepper
Method
Trim the leeks, removing roots, very green leaves and any tough outer sections. Wash well under cold water and wipe dry. Cut each in half.
Melt the butter in a large pan. Add the leaks, salt and pepper, cover and cook over a gentle heat for 30 minutes.
Meanwhile, heat the oil in a frying pan and brown the bacon over a moderate heat for 5 minutes, stirring. Drain.
When the leeks are cooked, remove from the pan with a slotted spoon and arrange in a warm serving dish. Add the creme fraiche and bacon to the pan and stir over a moderate heat for a few minutes until the sauce thickens. Pour over the leeks and serve immediately.