Leek, Potato, Pumpkin & Bacon Bake

A warming winter dish, either as an accompaniment but also stands up well on its own. Can be easily made ahead of time and cooked when required.

For 4 people you will need:

500gms of Peeled and small diced potato (Delaware's work well)
500gms of peeled and diced pumpkin (Butternut works well)
2 Leeks trimmed, sliced into rounds and washed
2 or 3 rashers of diced bacon
250 ml of hot vegetable or chicken stock
1 tablespoon of oil
Topping cheese (optional) about a handful

For a vegetarian option just leave out the bacon and use vegetable stock.


Heat oven to 200c (or 180 fan oven).

Heat the oil in a large frypan and gently cook all the vegetables and the bacon, getting the juices to flow and mix until the vegetables are par cooked.

Pour the leeks, potatoes, pumpkin and bacon, together with juices into a buttered oven to table baking dish and spread them out in a rough manner. Add the hot stock, cover with foil (or lid) and bake in the oven for about 30 minutes.

Remove the cover and continue baking to crisp the vegetables (about another 20 minutes.
Add a handful of your favourite cheese towards the end of cooking.


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