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    Leeks and Pancetta with Parmigiano Reggiano

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    Leeks and Pancetta with Parmigiano Reggiano

    An easy starter or light lunch - tender baby leeks wrapped in smoky pancetta then baked in a rich cheese sauce with a breadcrumb topping.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6 as a starter


    • 2 x 200g packs baby leeks, trimmed
    • 350g tub Waitrose Fresh Cheese Sauce
    • 1 tsp English mustard
    • 2 x 70g packs Waitrose Pancetta
    • 2 tbsp grated Parmigiano Reggiano
    • 2 tbsp breadcrumbs
    • Pinch chilli flakes (optional)


    1. Preheat the oven to 200°C, gas mark 6. Bring a large pan of water to the boil, add the leeks and cook for approximately 5 minutes or until just tender. Drain well and leave until cool enough to handle.
    2. Pour the cheese sauce into a small saucepan, stir in the mustard and gently heat for 1-2 minutes until just warmed through.
    3. Spoon some of the sauce into a large ovenproof baking dish. Wrap each leek in a slice of pancetta and place side by side in the dish. Pour over the remaining sauce.
    4. Mix together the Parmigiano Reggiano, breadcrumbs and chilli flakes, if using, and sprinkle over the top. Bake for 15 minutes until the top is golden and the sauce is bubbling. Serve with lightly dressed watercress or rocket leaves.

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    Cook's tips

    You can use Parma ham or other cured ham instead of pancetta. Always use day-old bread, crusts removed, for breadcrumbs, as it gives a crunchy result. Whizz the bread in a food processor or grate coarsely. Freeze in a freezer bag for up to 1 month


    Average user rating

    4 stars