Serves 10-12

Butter, for greasing
500g rustic bread, torn into small chunks
8 thick-cut rashers, cut into ½cm-pieces
2 tbsp butter
3 leeks, white and pale green parts only, rinsed, halved lengthwise and sliced into ½cm-thick slices
1 garlic clove, crushed
Splash of white wine
Salt and black pepper
240ml turkey or chicken stock, plus more as needed
240ml milk
1 tsp fresh thyme, chopped

1. Preheat the oven to 190˚C/170˚C/gas mark 5. Lightly butter a 9 x 13-inch baking dish.
2. Spread the bread out on a baking sheet and place in the oven for 12-15 minutes until lightly golden. Set aside.
3. In a large pan over a medium heat, cook the bacon for 5-6 minutes, stirring occasionally, until crispy. Using a slotted spoon, transfer to a plate lined with kitchen paper. Set aside.
4. In the same pan, melt the butter over a medium heat. Add the leeks, and garlic and cook for 6-7 minutes, stirring occasionally. Season with salt and pepper. Remove the leeks to a large bowl.
5. With the pan still over the heat, add a splash of white wine. Bring to a bubble and use a wooden spoon to scrape up any sticky bits from the bottom of the pan. Cook for 1-2 minutes for the alcohol to evaporate, and then pour over the leeks in the bowl.
6. Add the bread and bacon to the leeks and stir together. Add the stock, milk, thyme and salt and pepper to taste and stir to combine. If the mixture seems a little dry, add more stock as needed.
7. Transfer to the prepared baking dish and bake for 35-40 minutes until crispy and golden brown.

Per Serving 220kcals, 8.2g fat (3.5g saturated), 25.4g carbs, 3.7g sugars, 10.7g protein, 1.4g fibre, 0.38g sodium