baking & roasting

Beef and leek bakeServes 6Ingredients:1000 g potatoes30 g bacon, diced1 onion, diced250 g leeks, sliced in rings600 g frozen peas1 tin (400 g) chanterellemushrooms900 g beef or pork fillet30 g butterSalt and freshly ground blackpepper3 pkts hollandaise sauce mix375 ml double cream375 ml waterMethod:1. Parboil the potatoes, drain, cool and slice.2. Cut the meat into 3 cm slices, and briefly fry onboth sides to seal. Remove from the pan, and fry thebacon in the pan juices. Add the diced onion, leeks,frozen peas, drained mushrooms and potato slices.Season with salt and pepper, and continue to cookfor a further 5 minutes.3. Transfer the vegetables together with the meat to asuitable oven-proof dish, and mix well.4. Combine the sauce mix, cream and water in a pan,and bring to the boil on the hob, stirring all thetime. Pour over the meat and vegetables, cover andcook in the oven.Setting: Fan plus ConventionalTemperature: 170–190°C 180–200°CShelf level: 1 1Duration: 35–40 minutes 30–35 minutes+ pre-heatingTipBroccoli florets are a deliciousalternative to the leeks andpeas. Chicken or turkey breastmeat can be used instead ofbeef or pork.154