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
1 tsp fresh thyme, chopped
- Preheat the oven to 190˚C/170˚C/gas mark 5. Lightly butter a 9 x 13-inch baking dish.
- Spread the bread out on a baking sheet and place in the oven for 12-15 minutes until lightly golden. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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