Perfect for feeding the whole family, this seasonal recipe uses leeks & wilja potatoes picked fresh from our fields.
600ml chicken or vegetable stock
1kg Dart Farm wilja potato, thinly sliced
6 Darts Farm leeks, thinly sliced into rounds
3-4 rashers streaky bacon from the Darts Farm Butchers, snipped
3 tbsp Sutton Lucy double cream (optional)
Heat oven to 200C/fan 180C/gas 6. Put the stock in a large pan, bring to the boil, then add the potatoes and the leeks. Bring back to the boil for 5 mins, then drain well, reserving the stock in a jug.
Meanwhile, butter a large baking dish. Layer up the potatoes and leeks higgledypiggledy, seasoning as you go, then scatter the bacon over the top. Season well, pour over 200ml of 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 40 mins, uncovering halfway through so that the bacon crisps.
For an extra treat, sprinkle with some grated Quicke's cheddar before baking!
Gather family and friends for a stunning lamb lunch this season.
Paul is making the most of Charlton Orchard's wonderful, local apples.