I planned this to enjoy as a side – frozen half of it. I think I might also add a little grated cheese or cheese and breadcrumbs on the top (will count the calories separately).

Preparation Time: 20 mins

Cooking Time: 1 hour 10 mins

Serves:4

Calories per serving:242.4

Ingredients

Vegetable Stock Pot -1 Pot/28g

Chicken Stock Pot -1 Pot/28g

Water -300ml

Potatoes, Raw -500g

Leeks, Raw – 3 leeks/400g

Garlic Clove – 1 clove/3g

Streaky Bacon – 2 thick rashers, rind removed/55g

Double Cream Alternative -45g

Butter -10g

Preparation:

Trim leeks and thinly slice into rounds. Peel potatoes and thinly slice. Remove skin form garlic and finely chop. Remove rind from bacon and snip into small pieces.

Heat oven to 160C/fan/gas 4.

Method:Put the stock pots and water (boiling) in a large pan, bring to the boil, then add the potatoes and the leeks. Cover, bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.

Meanwhile, using the butter, butter a large baking dish. Layer up the potatoes and leeks higgledy piggledy, seasoning as you go, then scatter the bacon over the top.

Season well, pour over the reserved stock, then spoon over the cream (if using) and cover with foil.

Can be made up to 1 day ahead and chilled. Bake for an hour, then uncover and cook for a further 10-20 minutes so that the bacon crisps.

Nutrition Data Per Serving

Calories (kcal) 243

Protein (g) 7.2

Carbohydrate (g) 26.3

Fat (g) 12.2

Fruit & Veg 0.8

Fibre (g) 4.2