Leek and Pancetta Cake Salé

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Butter		80g
Leeks		250-300g
Pancetta or bacon		50g
Self raising flour		150g
Milk		100ml
Eggs (large)		3
Salt & pepper for the leeks		1 pinch
Honey		1 tbsp
Salt		4-5g
Pepper		a little

Method

Prep

20min

Cook

35min

Preheat the oven 180C.

Fry the roughly chopped leeks and pancetta in a large frying pan with 1 tsp butter for 3 minutes on high heat.

Add the milk and cook for a further 2-3 minutes to reduce. Season lightly with salt & pepper. When it's reduced, turn the heat off and allow to cool.

Put the butter in a bowl and microwave for 30 seconds.

Add the eggs and mix well. Add Step 3 and mix well.

Sift the flour and lightly fold with a spatula. Don't over mix or it will be too solid.

Pour into a lined baking dish and bake for 30 minutes.

Keep aside for 20-30 minutes before slicing and serving alongside your main dish, while it's still warm.

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