Recipe tip: this recipe is designed to help people utilise leftovers and minimise waste in the kitchen.
When cooked slowly, leeks lose their oniony bite and become sweet and meltingly soft. Leek and bacon is a classic combination and in this recipe these are mixed with leftover rice, crème fraiche and breadcrumbs to make a tasty bake.
This is especially good served with a crunchy winter salad or a steaming plate of broccoli.
2 tbsp olive oil
1 large onion, finely sliced
4-6 rashes smoked, streaky bacon, cut with scissors into 2 cm strips
2 cloves garlic, finely sliced
3 large leeks, finely sliced and washed well
zest & juice ½ lemon
3 tbsp crème fraiche
500g (approx) cooked rice
Generous handful grated cheddar cheese
Generous handful breadcrumbs
- Heat the oil in a heavy-based pan over a medium heat. Add the onion and cook for 8-10 minutes until softened.
- Add the bacon and cook until starting to brown – about 3-5 minutes.
- Add the garlic and leeks and cook over a low heat for about 30 minutes until the leeks are meltingly soft.
- Mix in the zest, lemon juice and crème fraiche and season generously.
- Preheat the oven to 200ºC (180ºC fan oven), gas 6.
- Remove from the heat and fold in the rice so that everything is evenly mixed.
- Tip the rice and leek mixture into an ovenproof dish and sprinkle the top with a mixture of the breadcrumbs and cheese.
- Place in the oven and cook for about 20 minutes until hot through and crisp and brown on top.