Leeks Tossed in Butter with Chestnuts, Black Pepper and Streaky Bacon

Serves 4
Prep 10 minutes
Cook 10 minutes

400g of leeks sliced 
50g unsalted butter
100g smoked streaky bacon lardons
200g chestnuts roughly chopped 
Salt and cracked black pepper

1. Heat a medium sized frying pan then add the butter and lardons. Cook until the lardons start to release some fat, turn up the heat and cook the lardons until they start to colour, about 5 minutes 

2. Add the chestnuts and leeks. Cook for a further 5 minutes 

3. Season with salt and plenty of black pepper and then serve

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