Leek and Bacon Sticks
These make a virtue out of those embarrassingly thin leeks that you have
been leaving all winter in the hope that they will grow. You can also
use thinnings or those left in the nursery bed as back up. If you only
have enormous leeks cut them into quarters to make the sticks.
Time
taken 30 minutes
Serves 4 as a starter, 2 as a main course
8
small leeks or 2 big leeks quartered
8 rashers of streaky bacon, smoked
sunflower oil
grated nutmeg
pepper and a little salt if the bacon is mild
Wash and trim the leeks but leave little ones as long as you can. Pour
some oil into a flat dish, add the nutmeg and pepper, stir to mix. Roll
the pieces of leek in the seasoned oil and then wrap a rasher of bacon
round the leek, spiralling it along the leek.
Cook the sticks under a moderate grill, so they cook through before they
burn, until the bacon looks crispy and the leeks are soft. Wait a couple
of minutes before eating or you may get a spurt of hot leek juice down
your chin!
They are delicious served on a bed of mashed potatoes, particularly one
of the Mashes with more.